ROASTED VEGETABLES
Eat Right for Your Metabolism by Felicia Drury Kliment
Yield: 6 servings
• 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.)
• 1/4 cup pure olive oil
• Salt and pepper to taste
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup).
Put vegetable chucks on pan, sprinkle with olive oil, and toss.
Roast until tender; about 10 to 15 minutes.
Insert fork or sharp knife to test for doneness.
Add salt and pepper.
Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium
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