Sunday Dinner Veggies On A Baking Stone

1. If you are using a veggie that will discolor (potatoes) put them in a bowl and cover with water.

2. Heat oven to 375 and allow approx 45- 50 minutes for the veggies to cook.

3. Put a piece of bakers paper on your room temperature baking stone (set in it's rack).

4. Place potatoes on the stone and put in the oven.

5. Next after about 15 minutes put the onions, carrots& parsnips in the oven.

6. Also put in your garlic (cover the garlic with a clay garlic cooker lid if you have one, if not leave it open).

7. When you feel they are half done turn the veggies.

8. Finally 10 minutes before serving put in the mushrooms.

9. Depending on the size of the veggies and how crisp you like them will determine your exact timing.

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Nutrient	Quantity
Total fats	1.6186 g
Protein	8.072 g
Carbohydrates	92.7684 g
Energy	392.01 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0223 g
Water	624.7768 g
Aspartic acid	0.6785 g
Calcium, Ca	232.31 mg
Lutein + zeaxanthin	633.92 g
Fiber, total dietary	23.669 g
Carotene, beta	20217.75 g
Niacin	4.5367 mg
Vitamin A, RAE	2037.4 g
Arginine	0.4698 g
Riboflavin	0.3372 mg
Tocopherol, beta	0.0244 mg
Glutamic acid	1.4848 g
Sodium, Na	204.27 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0129 g
Total lipid (fat)	1.6186 g
Manganese, Mn	2.1725 mg
Fructose	4.18 g
Proline	0.1612 g
Fatty acids, total saturated 16:0	0.2426 g
Sucrose	10.9376 g
Choline, total	35.588 mg
Sugars, total	33.6916 g
Serine	0.1837 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0509 g
Vitamin B-6	0.8771 mg
Selenium, Se	6.558 g
Ash	5.7886 g
Fatty acids, total saturated 18:1 undifferentiated	0.3295 g
Pantothenic acid	2.5506 mg
Phenylalanine	0.2093 g
Copper, Cu	0.5238 mg
Betaine	1.196 mg
Thiamin	0.5076 mg
Methionine	0.0555 g
Iron, Fe	2.8144 mg
Carbohydrate, by difference	92.7684 g
Phosphorus, P	342.65 mg
Folate, total	266.47 g
Lycopene	2.44 g
Alanine	0.3259 g
Valine	0.2233 g
Fatty acids, total saturated 18:2 undifferentiated	0.4252 g
Glycine	0.1757 g
Carotene, alpha	8483.88 g
Glucose (dextrose)	5.7736 g
Fatty acids, total saturated 14:0	0.0168 g
Zinc, Zn	2.5638 mg
Isoleucine	0.2252 g
Fatty acids, total polyunsaturated	0.4554 g
Leucine	0.3131 g
Tocotrienol, alpha	0.1124 mg
Vitamin A, IU	40767.31 IU
Folate, DFE	266.47 g
Tryptophan	0.0621 g
Vitamin C, total ascorbic acid	76.832 mg
Phytosterols	33 mg
Starch	3.4892 g
Tyrosine	0.1381 g
Vitamin K (phylloquinone)	92.989 g
Fatty acids, total saturated	0.3184 g
Histidine	0.1318 g
Fatty acids, total monounsaturated	0.361 g
Threonine	0.5169 g
Folate, food	266.47 g
Vitamin E (alpha-tocopherol)	5.6202 mg
Magnesium, Mg	129.17 mg
Lysine	0.3404 g
Potassium, K	2111.53 mg
Cystine	0.2133 g
Fluoride, F	10.228 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1	4.47	0.9918	0.015
Carrot	4	100.04	23.3752	0.5856
Onion	2	88	20.548	0.22
Potato	2	0	0	0
Mushroom	6	0	0	0
salt pepper	0	0	0	0
parsnip	2	199.5	47.8534	0.798