[font=Arial, Helvetica, sans-serif]The following is an excerpt from the book "Eat Right for Your Metabolism" by[/font]
[font=Arial, Helvetica, sans-serif]Felicia Drury Kliment.[/font]
[font=Arial, Helvetica, sans-serif]6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips,[/font]
[font=Arial, Helvetica, sans-serif]carrots, and squash work especially well)[/font]
[font=Arial, Helvetica, sans-serif]Salt and pepper to taste[/font]
[font=Arial, Helvetica, sans-serif]Line a baking sheet with parchment paper (not necessary but helps stop[/font]
[font=Arial, Helvetica, sans-serif]burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive[/font]
[font=Arial, Helvetica, sans-serif]oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or[/font]
[font=Arial, Helvetica, sans-serif]sharp knife to test for doneness. Add salt and pepper.[/font]
[font=Arial, Helvetica, sans-serif]Yield: 6 servings.[/font]
