Garlic Roasted Baked Vegetables
- Number of Servings: 4
Ingredients
2 medium Potatoes wedged with skin4 medium Carrots with skin sliced 1/4"slices2 medium Summer Squash with skin sliced 1/4" slices 2 medium Zucchini sliced 1/4"slices2 heads of of Garlic, peeled and whole1 tbsp fresh Rosemary or 1 tsp dried Pepper and Salt to taste
Preheat Oven to 450 degrees F.
Thoroughly wash all vegetables.
Cut vegetables according to ingredients list. (do not chop or cut garlic.)
Put olive oil in a shallow baking pan (perferably a glassbaking pan.)
Add all vegetables and salt and pepper, proceed to mix together untill all is coated with olive oil.
Arrange vegetables so that they are even and so that the garlic is well distributed among the other vegetables.
Sprinkle the rosemary on top and put in oven uncovered for approx 10-15 mins.
Take out stir and put back in for about 5-8mins.
When done (or potatoes are fork tender) proceed to mash the garlic while scarpping browned part inside the pan (these are caramalized vegetable juices) and mix all togther with vegetables.
Bon Apetite!
Number of Servings: 4
Recipe submitted by SparkPeople user DODI2501.
Thoroughly wash all vegetables.
Cut vegetables according to ingredients list. (do not chop or cut garlic.)
Put olive oil in a shallow baking pan (perferably a glassbaking pan.)
Add all vegetables and salt and pepper, proceed to mix together untill all is coated with olive oil.
Arrange vegetables so that they are even and so that the garlic is well distributed among the other vegetables.
Sprinkle the rosemary on top and put in oven uncovered for approx 10-15 mins.
Take out stir and put back in for about 5-8mins.
When done (or potatoes are fork tender) proceed to mash the garlic while scarpping browned part inside the pan (these are caramalized vegetable juices) and mix all togther with vegetables.
Bon Apetite!
Number of Servings: 4
Recipe submitted by SparkPeople user DODI2501.
Nutritional Info Amount Per Serving
- Calories: 239.4
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 113.6 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 7.1 g
- Protein: 7.3 g
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