Special Diets

Roasted Vegetables

Ingredients

• 1 1/2 lbs 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 Tbs olive oil, divided

• 1 tsp marjoram

• 1/2 lb 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 salt (sea salt if on a corn-free diet*)

• 1/2 tsp freshly ground black pepper

These flavorful vegetables are a meal in themselves or can be served as a side dish to a roasted meat or chicken. Leftovers are great either warm or cold.

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.