Ingredients
- 1 pound small redskin potatoes cut into 4
- 1 pound small Yukon Gold potatoes cut into 4
- 1 pound Brussel sprouts halved
- 1 small head cauliflower broken into florets
- 1 small head broccoli florets only
- 3 tbsp olive oil
- 3 tbsp Butter melted
- 1 tbsp each dried oregano and rosemary
- Salt and pepper to taste
Instructions
- Set oven to 425 degrees.
- In a large bowl, toss potatoes and other vegetables with the olive oil, butter, oregano, rosemary, salt and pepper. Spread out on a baking sheet in one layer and roast 45 minutes to 1 hour, turning once, or until crispy.
Nutrition
Calories |145kcalCarbohydrates |7gProtein |3gFat |13gSaturated Fat |5gPolyunsaturated Fat |1gMonounsaturated Fat |7gTrans Fat |1gCholesterol |15mgSodium |69mgPotassium |296mgFiber |3gSugar |2gVitamin A |745IUVitamin C |64mgCalcium |34mgIron |1mg
