1. Preheat oven to 450 F. 2. Cut carrots in half lengthwise. Cut tomatoes, onions, and peppers in wedges. Leave sugar snaps whole. 3. Arrange veggies in foil-covered pan (I recommend spraying foil first with non-stick spray, but you can skip this if you want). 4. Brush with olive oil (any oil will do, but extra-virgin olive oil will adhere better, allowing the seasonings to penetrate). Sprinkle with garlic powder, salt, pepper, and parsley. 5. Roast for 30-35 minutes, stirring or turning veggies over about halfway though.
Vary the vegetables according to what's available or in season, or just what you're in the mood for. Use potatoes (white or sweet), squash (summer/yellow or zuchinni), green beans, halved cherry tomatoes, asparagus, or whatever else you like. Experiment with the seasonings as well; my niece uses fresh chopped dill instead of parsley for a sharper, "edgier" taste.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (42%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 71mg||2 %|
|Potassium 291.4mg||8 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 8.8g|
|Protein 3.4g||5 %|
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Calories per serving: 110
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