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Roasted Vegetables
Yield: 6 servings
Ingredients:
- 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.)
- 1/4 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.
Excerpt from the book Eat Right for Your Metabolism
by Felicia Drury Kliment
Published by McGraw-Hill, April 2006
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