Oven-Roasted Winter Vegetables

1. Preheat oven to 450F.

2. Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).

3. Remove from oven.

4. Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).

5. Add vegetables, garlic and herbs.

6. Drizzle remaining oil and lemon juice over.

7. Season and toss to coat.

8. Roast until tender, stirring occasionally, about 1 ¼ hours.

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Nutrient	Quantity
Total fats	110.6199 g
Protein	18.6989 g
Carbohydrates	143.0169 g
Energy	1571.7166 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3568 g
Water	1249.9874 g
Aspartic acid	0.8647 g
Calcium, Ca	670.0572 mg
Lutein + zeaxanthin	579.7811 g
Fiber, total dietary	32.7877 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	10650.4144 g
Niacin	8.5588 mg
Vitamin A, RAE	1073.8762 g
Arginine	0.8458 g
Riboflavin	0.6088 mg
Tocopherol, beta	0.1316 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0186 g
Fatty acids, total saturated 20:1	0.3367 g
Glutamic acid	1.8124 g
Sodium, Na	223.6226 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3592 g
Total lipid (fat)	110.6199 g
Manganese, Mn	2.9547 mg
Fructose	19.4716 g
Proline	0.2212 g
Fatty acids, total saturated 16:0	12.6747 g
Sucrose	12.5986 g
Choline, total	174.1354 mg
Sugars, total	60.9288 g
Serine	0.2619 g
Fatty acids, total saturated 10:0	0.0016 g
Fatty acids, total saturated 18:0	2.171 g
Vitamin B-6	2.2493 mg
Selenium, Se	16.751 g
Ash	9.9919 g
Fatty acids, total saturated 18:1 undifferentiated	77.3001 g
Pantothenic acid	2.6018 mg
Phenylalanine	0.2843 g
Copper, Cu	0.6778 mg
Betaine	1.234 mg
Thiamin	1.1759 mg
Methionine	0.0822 g
Iron, Fe	7.9159 mg
Carbohydrate, by difference	143.0169 g
Phosphorus, P	716.4772 mg
Folate, total	286.8778 g
Tocopherol, gamma	1.629 mg
Lycopene	128.286 g
Alanine	0.3089 g
Valine	0.3505 g
Fatty acids, total saturated 18:2 undifferentiated	11.2195 g
Glycine	0.2784 g
Carotene, alpha	4451.2042 g
Glucose (dextrose)	27.9815 g
Fatty acids, total saturated 14:0	0.015 g
Zinc, Zn	3.8235 mg
Isoleucine	0.2891 g
Maltose	0.1814 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0076 g
Fatty acids, total polyunsaturated	12.577 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.423 g
Tocotrienol, alpha	0.1408 mg
Vitamin A, IU	21515.3334 IU
Folate, DFE	286.8778 g
Tryptophan	0.1068 g
Vitamin C, total ascorbic acid	279.5289 mg
Phytosterols	293.518 mg
Galactose	0.0045 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Fatty acids, total saturated 20:0	0.4471 g
Starch	5.4591 g
Tyrosine	0.159 g
Vitamin K (phylloquinone)	105.5846 g
Fatty acids, total saturated	15.4891 g
Histidine	0.1692 g
Fatty acids, total monounsaturated	79.1325 g
Threonine	0.4179 g
Folate, food	286.8778 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	10.1652 g
Vitamin E (alpha-tocopherol)	19.7308 mg
Magnesium, Mg	253.7975 mg
Lysine	0.4353 g
Potassium, K	3940.6477 mg
Cystine	0.1619 g
Fluoride, F	7.616 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Garlic	20 cloves	89.4	19.836	0.3
Olive oil	8 tablespoons	954.72	0	108
Carrot	1	52.48	12.2624	0.3072
Onion	2	128	29.888	0.32
Potato	1	0	0	0
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Oregano	1 tablespoon	7.95	2.0676	0.1284
sage	1 tablespoon	0	0	0
rutabaga	2 lb	335.6588	78.1994	1.4515