Rosemary Roasted Vegetables Recipe

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Ingredients:

Serving

6 small yellow potatoes, quartered ( petite golden delight recommended)
1 red onion , cut into sections with stem left in tact (see recipe description above)
1 zucchini, cut in to thick
4 carrots, peeled and cut diagonally into 1/4 inch strips
5 garlic cloves, peeled and slightly crushed to release flavor
2 sprigs fresh rosemary, leaves removed and chopped
olive oil , just enough to coat (you don'tsp want a pool of oil on your pan)
sea salt , to taste
black pepper , to taste

Directions:

Preheat oven to 450 degrees.
Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
Cook vegetables for 30-35 minutes, stirring them every ten minutes. You’ll know vegetables are finished when potatoes have browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.1 Kcal (880 kJ)
Calories from fat	0.43 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	151.21mg	6%
Potassium	921.33mg	20%
Total Carbs	48.93g	16%
Sugars	11.99g	48%
Dietary Fiber	8.36g	33%
Protein	5.1g	10%
Vitamin C	11.6mg	19%
Vitamin A	2.6mg	85%
Iron	2.1mg	11%
Calcium	92.9mg	9%

Amount Per 100 g
Calories	72.41 Kcal (303 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	52.11mg	6%
Potassium	317.51mg	20%
Total Carbs	16.86g	16%
Sugars	4.13g	48%
Dietary Fiber	2.88g	33%
Protein	1.76g	10%
Vitamin C	4mg	19%
Vitamin A	0.9mg	85%
Iron	0.7mg	11%
Calcium	32mg	9%

* 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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