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ROASTED VEGETABLES 
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)
cup pure olive oil
Salt and pepper to taste

Preheat oven to 425F.

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
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