Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
roast:
30 mins
total:
50 mins
Servings:
8
Yield:
about 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place the next four ingredients (through onion) in prepared pan. Drizzle with 1 tablespoon of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the ground chipotle pepper.

    Advertisement
  • Roast 20 minutes. Stir vegetables; add the next three ingredients (through garlic). Drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and ground chipotle pepper. Roast 10 to 15 minutes more or until vegetables are tender and edges are brown.

  • Squeeze juice from lime over vegetables and top with cilantro.

Nutrition Facts

88 calories; fat 4g; saturated fat 1g; carbohydrates 13g; mono fat 2g; insoluble fiber 3g; sugars 4g; protein 2g; vitamin a 3245.5IU; vitamin c 75mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 36mcg; sodium 142mg; potassium 375mg; calcium 23mg; iron 0.6mg.
Advertisement