"This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat."
- Amy Logan, Mill Creek, Pennsylvania
This recipe is:
Nutritional Facts 3/4 cup equals 114 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 97 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Originally published as Roasted Harvest Vegetables in
Taste of Home
October/November 2010, p89
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