Roasted Garden Vegetables Recipe
Ingredients
| Red potatoes | 4 Medium | |
| Onion | 1 | |
| Eggplant | 1 Large | |
| Garlic | 3 Clove (15 gm), minced | |
| Parsnips | 4 | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Rosemary | 1 Teaspoon | |
| Basil | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Cayenne pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1644 Calories from Fat 504
% Daily Value*
Total Fat 57 g87.9%
Saturated Fat 8.1 g40.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1030 mg42.9%
Total Carbohydrates 276 g91.9%
Dietary Fiber 51.9 g207.6%
Sugars 42.3 g
Protein 31 g61.5%
Vitamin A 47.5% Vitamin C 433.2%
Calcium 39.6% Iron 63.9%
*Based on a 2000 Calorie diet
Directions
Place the vegetables, olive oil, salt, rosemary, basil, paprika and cayenne pepper in a large bowl; toss to combine.
Spoon into a 9x13 inch baking dish.
Bake, uncovered, at 425 degrees for 40 minutes, stirring after 20 minutes.
Chef
