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Garlic Roasted Veggies

Posted By archives On March 14, 2010 @ 11:14 am In Vegetables | No Comments

Recipe by:  Barbara Rolls

Servings: 4

1 C cauliflowerettes
1 C broccoli florets
2 C 1″ thick slices zucchini
1 1/2 C 1″ thick carrot sticks
1 1/2 C thickly sliced onions
1 1/2 C unpeeled boiling potatoes, cut into 1″ cubes
1 tsp chopped garlic
1 tsp dried thyme
1/2 tsp salt (omit for low-sodium diets)
1/4 tsp freshly ground black pepper
1/4 C chopped, fresh flat-leaf parsley

Preheat oven to 400F

Lightly coat a 9×13″ baking dish with cooking spray

Place all ingredients except for the parsley in the baking dish and toss well. Arrange in an even layer and coat with more cooking spray. Bake for approx 40-45 mins or until potatoes are tender.

Serve sprinkled with parsley

NOTE: Feel free to experiment with your favorite kinds of vegetables. Try replacing the broccoli/cauliflower with bell pepper, yellow squash, or eggplant.

Serving = 1 3/4 C Calories – 90 Carbohydrate – 19 Fat – 1g Protein – 3g Fiber – 4g


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