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    You are in: Home / Recipes / Garlic & Rosemary Roast Vegetables Recipe
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    Garlic & Rosemary Roast Vegetables

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on January 13, 2010

      Excellent roast vegetable recipe. The pre-cooking of the potatoes was great as I often find them too hard otherwise. I loved the roasted garlic cloves too, and squeezed them onto the potatoes yummm. It's such a versatile dish and would be easy to sub vegetables/spices etc. I will definitely make this again.

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    • on October 25, 2009

      These were really good vegetables! I got about 15 parsnips for $1 and I knew instantly that I wanted to roast some of them because, lets face it, there isn't much better than a roasted parsnip :) I had to use dried rosemary as opposed to fresh but followed it to a T otherwise. I had to cook for around an hour and pumped up the heat to about 240C for the last 15 minutes. They were awesome! Hubby stuffed himself, stopped and then ate some more and spent the next hour moaning but proclaiming that 'the pain was worth it'. Thanks for a wonderful recipe, I will use it regularly!

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    Nutritional Facts for Garlic & Rosemary Roast Vegetables

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 171.7
     
    Calories from Fat 62
    36%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 29.0 mg
    1%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.4 g
    9%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    parsnips

    fresh rosemary

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