Garlic Roasted Veggies

Recipe by: Barbara Rolls

Servings: 4

- 1 C cauliflowerettes
- 1 C broccoli florets
- 2 C 1" thick slices zucchini
- 1 1/2 C 1" thick carrot sticks
- 1 1/2 C thickly sliced onions
- 1 1/2 C unpeeled boiling potatoes, cut into 1" cubes
- 1 tsp chopped garlic
- 1 tsp dried thyme
- 1/2 tsp salt (omit for low-sodium diets)
- 1/4 tsp freshly ground black pepper
- 1/4 C chopped, fresh flat-leaf parsley

- Preheat oven to 400F

- Lightly coat a 9x13" baking dish with cooking spray

- Place all ingredients except for the parsley in the baking dish and toss well. Arrange in an even layer and coat with more cooking spray. Bake for approx 40-45 mins or until potatoes are tender.

- Serve sprinkled with parsley

--NOTE: Feel free to experiment with your favorite kinds of vegetables. Try replacing the broccoli/cauliflower with bell pepper, yellow squash, or eggplant.

Serving = 1 3/4 C  Calories - 90  Carbohydrate - 19  Fat - 1g  Protein - 3g  Fiber - 4g

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