From Sandi's Recipe File - Roasted Vegetables

Presents

"Roasted Vegetables"

Recipe Source:
Eat Right For Your Metabolism
by Felicia Drury Kliment

Serving Size: Makes 6 servings

Amount Ingredient

6 cups 1 inch chunks small potatoes and/or other vegetables (parsnips, carrots, and squash work well)

1/4 cup pure olive oil

Salt and pepper to taste

Preparation Instructions:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chunks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. Yield: 6 servings.
Per serving: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium.

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