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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Roasted Vegetables ROASTED VEGETABLES Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 1 1/2 pounds (680g) potatoes, red or yellow varieties (6 small potatoes), cut into 2-inch (5cm) pieces 2 carrots, cut into 2-inch (5cm) pieces 4 shallots, peeled and halved 8 garlic cloves, divided, minced 2 Tbsp (30mL) olive oil, divided 1 tsp (1g) marjoram 1/2 pound (230g) green beans, whole 1 red pepper, cut into 2-inch (5cm) pieces 1 zucchini, cut into 2-inch (5cm) chunks 10 mushrooms 1/2 tsp (3g) salt (sea salt if on a corn-free diet*) 1/2 tsp (2g) freshly ground black pepper Directions Preheat oven to 375°F (190°C). Wash and dry potatoes and carrots, cut into 2-inch (5cm) pieces. Place potatoes, carrots, shallots and half of the minced garlic in a bowl and drizzle with 1 Tbsp (15g) olive oil. Toss oil and vegetables, add marjoram and mix well. Spray two baking sheets with vegetable oil spray, divide and layer vegetables evenly on sheets. Place baking sheets in oven for 30 minutes. While potatoes and carrots are cooking. Wash and dry remaining vegetables. Cut red pepper and zucchini into 2-inch (5cm) pieces. Place vegetables in a bowl with clean mushrooms and drizzle with 1 Tbsp (15mL) olive oil, add remaining garlic and toss gently until blended. After potatoes and carrots have cooked for 30 minutes, remove from oven. Divide the green bean vegetable mixture between the two baking sheets. Mix vegetables with potatoes and carrots, forming a single layer on the baking sheet. Return to oven for another 15–20 minutes, cooking until tender. Experiment with this recipe and try seasonal vegetables such as eggplant, yellow squash, turnips, broccoli and cauliflower. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. Nutrition Facts Calories: 134 Total Fat: 4g % Calories from fat: 23% Protein: 4g Carbohydrate: 24g Cholesterol: 0mg Sodium: 149mg

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