Roasting brings out the natural robust flavor of fresh vegetables. My 13-year-old son's comment: "Wow, even the carrots taste good!" High praise from an honest source!

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INGREDIENTS

1/2 medium white onion
12 baby carrots
2 cups sugar snaps
1/2 medium red bell pepper
garlic powder ; to taste
salt and pepper to taste
3 tablespoons extra virgin olive oil
1/2 medium Beefsteak tomato
1/4 cup fresh chopped parsley

Servings

INSTRUCTIONS

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.

NOTES

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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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 4 Servings

Calories: 110
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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