Expanded Food and Nutrition Education Program

INGREDIENTS:

Vegetables of your choice (see chart below)
Vegetable oil (1 teaspoon per 2 cups of vegetables)
Salt and black pepper

STEPS:

Preheat oven to 425°F.
Wash all vegetables.
Collect all ingredients before starting to prepare the recipe.
Cut and separate the vegetables of your choice by roasting time into different bowls (see chart below).
Add vegetable oil, salt, and pepper to the vegetables in both bowls. Toss to coat all vegetables evenly.
Arrange vegetables from each bowl in a single layer on 2 different baking sheets, separating by roasting time (see chart below).
Roast in the oven until softened and slightly brown according to roasting time (see chart below).
Remove from oven, and allow to cool slightly before serving.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Roasted Vegetables Roasting Times: For vegetables like: Yellow Squash cut into 1 inch pieces, Zucchini, cut into 1 inch pieces, and Asparagus, ends trimmed the roasting time is 15 minutes. For Brussel sprouts ends, trimmed and cut in half, Carrots, peeled, ends trimmed, and cut into 1 inch pieces, and Potatoes, cut into 1 inch pieces the roasting time is 30 minutes.

Nutrition Facts
8 Servings per container Serving size 1 Cup (108g)
Amount Per Serving Calories 90
Total Fat 4g	5%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrates 13g	5%
Dietary Fiber 2g	7%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 2g	4%
Vitamin D 0mcg	0%
Calcium 19mg	2%
Iron 1mg	6%
Potassium 374mg	8%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

yellow squash, zucchini, asparagus, Brussel
sprouts, carrots, potatoes

Expanded Food and Nutrition Education Program

Expanded Food and Nutrition Education Program

Roasted Vegetables

Nutrition Facts

Amount Per Serving

Calories 90