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A touch of thyme seasons these fresh-tasting oven-roasted veggies that complement almost any meal, from brunch to a steak dinner. Grace Ammann of Richfield, Minnesota sent the recipe.
This recipe is:
Nutritional Analysis: 3/4 cup equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 172 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Colorful Oven Vegetables in
Cooking for 2
Winter 2006, p56
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