Roasted Harvest Vegetables Recipe

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Ingredients:

Serving

2 -3 lbs mixed vegetables ( ie -- red bliss potatoes
2 large red onions, cut in large chunks
6 -8 whole shallots, peeled
4 garlic cloves, minced
2 bay leaves
1 tsp sea salt
fresh ground black pepper
3 sprigs fresh rosemary
olive oil
1 large pumpkin

Directions:

Cut off the top of the pumpkin to form a lid. Clean out the inside of the pumpkin, scooping out the seeds and rub with oil. Sprinkle with salt and add about 1/2 cup of water. Bake pumpkin in a 325 degree oven for about 30 minutes, until slightly softened.
Peel and cut the root vegetables in equally large pieces. Place them in a zipper-type plastic bag with about 1/3 cup of olive oil and the rest of the ingredients. Close and shake to coat well and pour the mixture into a large roasting pan.
Roast, uncovered in a 425 degree oven for 20 minutes, shaking the pan occasionally. Reduce heat to 375 degrees and backe for another 20 minutes, or until soft. Remove the vegetables to the warm pumpkin and cover with the top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.29 Kcal (759 kJ)
Calories from fat	12.99 Kcal
		% Daily Value*
Total Fat	1.44g	2%
Sodium	370.79mg	15%
Potassium	733.12mg	16%
Total Carbs	39.73g	13%
Sugars	9.65g	39%
Dietary Fiber	9.51g	38%
Protein	7.76g	16%
Vitamin C	26.3mg	44%
Iron	2.6mg	14%
Calcium	86.3mg	9%

Amount Per 100 g
Calories	62 Kcal (260 kJ)
Calories from fat	4.44 Kcal
		% Daily Value*
Total Fat	0.49g	2%
Sodium	126.81mg	15%
Potassium	250.74mg	16%
Total Carbs	13.59g	13%
Sugars	3.3g	39%
Dietary Fiber	3.25g	38%
Protein	2.65g	16%
Vitamin C	9mg	44%
Iron	0.9mg	14%
Calcium	29.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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