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I have cooked a lot of things from family favorites to gourmet, but I had never roasted vegetables as a side until lately. Now, this is my preferred way to cook them! I've adapted this recipe to use my favorite vegetables, but almost any kind can be cooked this way.
This recipe is:
Leftover: Roasted Vegetable Risotto
Nutritional Facts 3/4 cup equals 80 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 63 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Roasted Green Vegetable Medley in
Taste of Home Christmas Annual
Annual 2012, p92
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