Garlic Roasted Baked Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Garlic Roasted Baked Vegetables calories by ingredient
Introduction
These yummy veggies are sure to make it on your list of favorites. A perfect addition to any lunch or dinner. These yummy veggies are sure to make it on your list of favorites. A perfect addition to any lunch or dinner.Number of Servings: 4
Ingredients
-
2 medium Potatoes wedged with skin
4 medium Carrots with skin sliced 1/4"slices
2 medium Summer Squash with skin sliced 1/4" slices
2 medium Zucchini sliced 1/4"slices
2 heads of of Garlic, peeled and whole
1 tbsp fresh Rosemary or 1 tsp dried
Pepper and Salt to taste
Directions
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.