Roasted Vegetables with garlic

2 medium potatoes, scrubbed and cut into 1 1/2" cubes
2 medium zucchinis, washed and cut into 2" cubes
10 baby carrots, sliced in half length-wise
3/4 cup sweet onion cut into 1 1/2" chunks
2 cups or 8 oz. fresh mushrooms - halve small ones, quarter large mushrooms.
1 T. Extra virgin Olive Oil
garlic power (to taste)
salt and pepper (to taste)
3 T. Parmesan Cheese, grated

If you add the garlic to the veggies too soon, it will burn. If you wait too late, it tastes raw. 10-20 minutes before the veggies are done is idea.

If you're roasting something else, like a chicken, just adjust the cook time for veggies so they can go in oven together. 375 oven takes about 50-55 minutes. 425 oven takes about 30 mins.

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.