Rosemary Baked Vegetables Recipe

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Ingredients:

Serving

3 red potatoes , cut into 1-inch pieces (about 1 lb)
12 baby carrots
1 medium-size sweet potato, peeled and cut into 1-inch pieces
1 large or 2 small zucchini , cut into 1-inch pieces
1 onion, quartered
1 garlic bulb, pointed end cut off
1/4 cup olive oil
1 tsp crushed dried rosemary
1/2 tsp salt

Directions:

Toss together all ingredients; place in a single layer in a 15- x 10-inch jelly-roll pan.
Bake at 400° for 45 minutes or until tender. Carefully squeeze pulp from garlic bulb; discard husk. Stir together garlic and vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1151.52 Kcal (4821 kJ)
Calories from fat	505.46 Kcal
		% Daily Value*
Total Fat	56.16g	86%
Sodium	1448.85mg	60%
Potassium	3887.72mg	83%
Total Carbs	149.98g	50%
Sugars	22.02g	88%
Dietary Fiber	23.22g	93%
Protein	18.4g	37%
Vitamin C	78.5mg	131%
Vitamin A	2.5mg	83%
Iron	9.5mg	53%
Calcium	191.5mg	19%

Amount Per 100 g
Calories	106.81 Kcal (447 kJ)
Calories from fat	46.88 Kcal
		% Daily Value*
Total Fat	5.21g	86%
Sodium	134.38mg	60%
Potassium	360.59mg	83%
Total Carbs	13.91g	50%
Sugars	2.04g	88%
Dietary Fiber	2.15g	93%
Protein	1.71g	37%
Vitamin C	7.3mg	131%
Vitamin A	0.2mg	83%
Iron	0.9mg	53%
Calcium	17.8mg	19%

* 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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