Roasted Vegetables with garlic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 medium potatoes, scrubbed and cut into 1 1/2" cubes2 medium zucchinis, washed and cut into 2" cubes10 baby carrots, sliced in half length-wise3/4 cup sweet onion cut into 1 1/2" chunks2 cups or 8 oz. fresh mushrooms - halve small ones, quarter large mushrooms.1 T. Extra virgin Olive Oilgarlic power (to taste)salt and pepper (to taste)3 T. Parmesan Cheese, grated
Cut up vegetables. Potatoes and onions should be smaller chunks than the Zucchini and mushrooms.
Toss vegetables with oil to coat evenly.
Place vegetables on a baking sheet with edges (like a jelly roll pan).
Bake in 400 degree oven for 20 minutes. Flip with spatula to prevent burning. Sprinkle with garlic powder, salt and pepper. Bake additional 20 minutes.
Sprinkle hot vegetables with Parmesan cheese.
Serving Size: Makes 4 large servings
Number of Servings: 1
Recipe submitted by SparkPeople user SASSYRADIOGIRL.
Toss vegetables with oil to coat evenly.
Place vegetables on a baking sheet with edges (like a jelly roll pan).
Bake in 400 degree oven for 20 minutes. Flip with spatula to prevent burning. Sprinkle with garlic powder, salt and pepper. Bake additional 20 minutes.
Sprinkle hot vegetables with Parmesan cheese.
Serving Size: Makes 4 large servings
Number of Servings: 1
Recipe submitted by SparkPeople user SASSYRADIOGIRL.
Nutritional Info Amount Per Serving
- Calories: 667.2
- Total Fat: 19.5 g
- Cholesterol: 11.9 mg
- Sodium: 398.4 mg
- Total Carbs: 106.1 g
- Dietary Fiber: 20.7 g
- Protein: 24.8 g
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