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Herbed Roasted Vegetables Recipe Video
|Garlic||1 Clove (5 gm)|
Serving size: Complete recipe
Calories 1583 Calories from Fat 307
% Daily Value*
Total Fat 35 g53.9%
Saturated Fat 5.1 g25.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 944.1 mg39.3%
Total Carbohydrates 304 g101.4%
Dietary Fiber 65.6 g262.3%
Sugars 100.9 g
Protein 40 g79.1%
Vitamin A 878.2% Vitamin C 439.9%
Calcium 71.3% Iron 131.2%
*Based on a 2000 Calorie diet
Cut the top off of the garlic bulb, pour 1 tsp of oil on top, and wrap in a piece of foil or place in a garlic roaster.
Peel and remove the seeds from the squash. Cut into 1 inch cubes.
Chop the vegetables into 1 inch cubes.
Place the vegetables, oil and herbs in a large bowl. Mix with your hands until all of the veggies are coated.
Place in one layer on two cookie sheets.
Bake for 45-60 minutes (don't forget the garlic), turning the vegetables over about half way through.
When the vegetables are fork tender and browned on the edges, they are done. The garlic will be soft enough to squeeze out of each clove.
Put the veggies in a large bowl and squeeze the garlic over the top. Mix and serve.