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    You are in: Home / Recipes / Jewel Roasted Vegetables Recipe
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    Jewel Roasted Vegetables

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 13, 2010

      why do you leave the garlic unpeeled? ... please let me know... thank you for your lovely recipe...

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    • on September 30, 2009

      So good! I just threw all my veggies together along with butternut squash and used rosemary instead of thyme. I roasted at 400 for 35 minutes then turned the oven up to 450 for the last 25 minutes. They were fabulous!

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    • on April 20, 2008

      I made this to serve 20 for a multi-course dinner, and it was wonderful! Of course I can't leave a recipe entirely alone, so changed a few things. I didn't have fresh thyme, so left it out. I also had heavy garlic flavors in my main dish, so chose to leave that out of this side. And, I peeled and cubed my beets and roasted them in the same way as the carrot chunks. I used both red and golden beets. This was absolutely delicious, elegant, and gorgeous on the plate. I will make this over and over again! Thanks, Jen! Made for PAC Spring 2008

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    • on April 01, 2010

      I made this as part of our Passover seder dinner this year and it was delicious and SO beautiful. Thank you so much for a great recipe!

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    Nutritional Facts for Jewel Roasted Vegetables

    Serving Size: 1 (272 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 169.5
     
    Calories from Fat 69
    40%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 322.6 mg
    13%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 6.9 g
    27%
    Sugars 10.0 g
    40%
    Protein 4.8 g
    9%

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