Portion Size: ½ cup vegetables 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4½ cups of assorted vegetables	Vegetables that roast well include: Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Green Beans, Eggplant, Kolhrabi, Mushrooms, Parsnips, Bell Peppers, Onions, Summer Squash, Tomatoes, Turnips and Winter Squash, Zucchini. Washed, trimmed, peeled, seeds removed and diced.
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoons black pepper
2 teaspoons dried dill or parsley	or other herb of choice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat the oven to 425°F.
2	Wash all vegetables. Trim and peel as needed.
3	Cut into uniform bite size pieces, approximately, 1-2 inches. Place the cut vegetables on a sheet pan.
4	Add the olive oil, salt, dill or parsley and pepper and toss well.
5	Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the vegetables are just tender.	Cook until internal temperature reaches 135°F.