The following is an excerpt from the book "Eat Right for Your Metabolism" by Felicia Drury Kliment.
6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
¼ 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.
Yield: 6 servings.
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
Copyright © 2006 Felicia Drury Kliment.
Submitted by: FSB Associates
