Serves: 4
Total Calories: 175

2 tablespoons olive or vegetable oil
1 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 medium baking potatoes, unpeeled, cut into 1 1/2-inch chunks
2 medium carrots, cut into 2x1/4x1/4-inch strips (1 to 1 1/2 cups)
1 to 2 parsnip, peeled, cut into 2x1/4x1/4-inch strips (1 to 1 1/2 cups)
1 red onion, cut into 8 wedges
1 , medium green bell pepper, , cut into 8 pieces

1. Heat oven to 450°F. In large bowl, combine oil, seasoned salt, marjoram and pepper mix well. Add all remaining ingredients toss to coat. Spread on ungreased 15x10x1-inch baking pan.

2. Bake at 450°F. for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 410 mg 17% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 7 g 28% * Sugars: 8 g * Protein: 4 g * Vitamin A: 200% * Vitamin C: 50% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 1 Fat or 2 1/2 Carbohydrate, 1 Vegetable, 1 Fat

Nutritional Facts:

Serves: 4
Total Calories: 175
Calories from Fat: 60

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