Roasted Vegetables

1. Preheat oven to 180°C or 170°C fan-forced.

2. Place vegetables in a large baking dish in a single layer. Add garlic, rosemary and stock. Toss together. Spray with oil spray and roast for 30 minutes.

3. Toss the vegetables again, drizzle or spray with oil and roast for another 30 minutes or until done. Season to taste with freshly ground salt and pepper, if desired.

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Nutrient	Quantity
Total fats	0.6904 g
Protein	2.2362 g
Carbohydrates	17.4048 g
Energy	78.7816 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0099 g
Water	471.7515 g
Aspartic acid	0.2802 g
Calcium, Ca	63.4178 mg
Lutein + zeaxanthin	372.1429 g
Fiber, total dietary	4.2717 g
Carotene, beta	12319.2247 g
Niacin	1.8163 mg
Vitamin A, RAE	1246.9171 g
Arginine	0.1336 g
Riboflavin	0.1632 mg
Tocopherol, beta	0.0144 mg
Fatty acids, total polyunsaturated 15:0	0.0035 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	0.5331 g
Sodium, Na	1136.6678 mg
Fatty acids, total saturated 16:1 undifferentiated	0.004 g
Total lipid (fat)	0.6904 g
Manganese, Mn	0.2432 mg
Fructose	0.8971 g
Proline	0.0801 g
Fatty acids, total saturated 16:0	0.1251 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.014 g
Sucrose	6.5007 g
Choline, total	13.7229 mg
Sugars, total	8.7522 g
Serine	0.08 g
Fatty acids, total saturated 10:0	0.0108 g
Fatty acids, total saturated 18:0	0.0418 g
Vitamin B-6	0.2289 mg
Selenium, Se	0.144 g
Ash	3.9239 g
Fatty acids, total saturated 18:1 undifferentiated	0.0522 g
Pantothenic acid	0.617 mg
Phenylalanine	0.0907 g
Copper, Cu	0.1014 mg
Betaine	0.576 mg
Thiamin	0.1762 mg
Methionine	0.0296 g
Iron, Fe	0.7552 mg
Carbohydrate, by difference	17.4048 g
Phosphorus, P	62.0308 mg
Folate, total	29.213 g
Lycopene	25.9605 g
Alanine	0.1656 g
Valine	0.1022 g
Fatty acids, total saturated 18:2 undifferentiated	0.1872 g
Glycine	0.0704 g
Carotene, alpha	5231.0672 g
Glucose (dextrose)	1.305 g
Fatty acids, total saturated 14:0	0.0091 g
Zinc, Zn	0.4665 mg
Isoleucine	0.1132 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	0.1978 g
Leucine	0.1511 g
Tocotrienol, alpha	0.0144 mg
Vitamin A, IU	24940.0441 IU
Folate, DFE	29.213 g
Tryptophan	0.0182 g
Vitamin C, total ascorbic acid	10.2678 mg
Phytosterols	0.748 mg
Fatty acids, total polyunsaturated 18:1 c	0.0175 g
Starch	2.0592 g
Tyrosine	0.0636 g
Vitamin K (phylloquinone)	21.46 g
Fatty acids, total saturated	0.1996 g
Histidine	0.0587 g
Fatty acids, total monounsaturated	0.0574 g
Threonine	0.2773 g
Folate, food	29.213 g
Vitamin E (alpha-tocopherol)	0.9504 mg
Magnesium, Mg	22.3299 mg
Lysine	0.1478 g
Potassium, K	538.7116 mg
Cystine	0.1201 g
Fluoride, F	4.608 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Carrot	2	59.04	13.7952	0.3456
Potato	1	0	0	0
Vegetable stock	375 ml	17.5146	3.2577	0.2452
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Garlic Clove	5	0	0	0
red onion	2	0	0	0
parsnip	2	0	0	0
swede	500	0	0	0