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With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggiesTrisha Kruse, Eagle, Idaho
This recipe is:
Nutritional Facts 3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Oven-Roasted Spring Vegetable Medley in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2011, p167
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