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Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 72 calories, 2 g fat (trace saturated fat), 0 cholesterol, 115 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.
Originally published as Roasted Root Vegetables in Healthy Cooking October/November 2009, p13
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Reviewed on Nov. 21, 2010 by Philly1952
Easy & really good. Company loved them.
Reviewed on Nov. 16, 2009 by choseck
Simple to prepare and delicious!
Reviewed on Oct. 14, 2009 by cookie99
We had carrrots in our garden so I increased the amount of carrots. We loved it.
Reviewed on Oct. 07, 2009 by 80140
I have two steak and potato eaters in my house, so I thought this would be a flop. But after smelling it cooking they devoured the whole pan and didn't even ask the ingredients! A winner in our house!!
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