Herbed Roasted Vegetables
|Garlic||1 Clove (5 gm)|
Preheat the oven to 400 degrees.
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.
Serving size: Complete recipe
Calories 1575 Calories from Fat 305
% Daily Value*
Total Fat 35 g53.4%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 945 mg39.4%
Total Carbohydrates 303 g100.9%
Dietary Fiber 64.6 g258.4%
Sugars 100.8 g
Protein 39 g78.6%
Vitamin A 877.4% Vitamin C 439.6%
Calcium 67.3% Iron 127.5%
*Based on a 2000 Calorie diet