Roasted Vegetable Loaded Potatoes

Name: Roasted Vegetable Loaded Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters sliced fresh Brussels sprouts; 710 milliliters chopped fresh cauliflower; 59 milliliters golden raisins; 1 teaspoons kosher salt; 2 Tbsps lite bottled Italian vinaigrette; 1 Tbsp olive oil; 1 teaspoons freshly ground pepper; 6 servings Basic Baked Potatoes; 1 medium sizes red onion, sliced; 59 milliliters chopped toasted walnuts

You can never have too many side dish recipes, so give Roasted Vegetable Loaded Potatoes a try. This recipe makes 6 servings with 125 calories, 3g of protein, and 8g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of onion, cauliflower, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 40

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Oven

Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.

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Jelly

Roll

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Frying Pan

Prepare potatoes as directed.

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Potato

Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.

Ingredients you will need

Cauliflower

Vinaigrette

Potato

Raisins

Walnuts

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Oven

TRY THESE TWISTS

COUNTRY HAM and CHEESE: Cook 1/2 cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.) Divide ham, 1/2 cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, 1/4 cup light sour cream, and 3 Tbsp. chopped fresh chives among Basic

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Light Sour Cream

Canadian Bacon

Cheese

Vegetable Oil

Fresh Chives

Ham

Equipment you will use

Frying Pan

Baked Potatoes. (Per serving: Calories 231; Fat 6g)

Ingredients you will need

Potato

SPINACH and MUSHROOM: Cook 1 (8-oz.) package sliced baby portobello mushrooms; 2 garlic cloves, minced; 1 (6-oz.) package fresh baby spinach; and 1/4 tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in 1/4 cup toasted pine nuts, 1/2 cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze.

Ingredients you will need

Reduced Fat Feta Cheese

Portobello Mushrooms

Salt And Pepper

Balsamic Glaze

Whole Garlic Cloves

Spinach

Olive Oil

Pine Nuts

Mushrooms

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Frying Pan

Serve over Basic

Baked Potatoes. (Per serving: Calories 282; Fat 10g)

Ingredients you will need

Potato

HAWAIIAN STYLE: Cook 1 cup chopped cooked ham and 1/2 cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water.

Ingredients you will need

Red Pepper