Roasted Harvest Vegetables Recipe

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Ingredients:

Serving

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 lb fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tbsp garlic powder
1-1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Directions:

Place vegetables in a large bowl. In a small bowl, whisk the remaining ingredients; drizzle over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.77 Kcal (882 kJ)
Calories from fat	56.37 Kcal
		% Daily Value*
Total Fat	6.26g	10%
Sodium	123.11mg	5%
Potassium	997.53mg	21%
Total Carbs	35.44g	12%
Sugars	4g	16%
Dietary Fiber	5.39g	22%
Protein	4.74g	9%
Vitamin C	28.5mg	47%
Vitamin A	0.3mg	8%
Iron	2.5mg	14%
Calcium	40.4mg	4%

Amount Per 100 g
Calories	84.58 Kcal (354 kJ)
Calories from fat	22.62 Kcal
		% Daily Value*
Total Fat	2.51g	10%
Sodium	49.4mg	5%
Potassium	400.3mg	21%
Total Carbs	14.22g	12%
Sugars	1.61g	16%
Dietary Fiber	2.16g	22%
Protein	1.9g	9%
Vitamin C	11.4mg	47%
Vitamin A	0.1mg	8%
Iron	1mg	14%
Calcium	16.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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