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    You are in: Home / Recipes / Roasted Corn With Rosemary #RSC Recipe
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    Roasted Corn With Rosemary #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    loftworks's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. There's nothing like the taste of fresh corn. When it's roasted to perfection and seasoned with a bit of rosemary, the taste is heavenly!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Line a cookie sheet with Reynolds Wrap foil, and grease lightly. Roast corn in the oven for 20 minutes, turning every 5 minutes. Meanwhile, in a 2 quart casserole dish, combine the heavy cream, butter, garlic, and minced rosemary. Stir in roasted corn. Top with grape tomato halves. Bake at 400 degrees for 20 minutes. Garnish with a sprig of fresh rosemary.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Corn With Rosemary #RSC

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 482.0
     
    Calories from Fat 413
    85%
    Total Fat 45.9 g
    70%
    Saturated Fat 28.4 g
    142%
    Cholesterol 142.4 mg
    47%
    Sodium 238.4 mg
    9%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.4 g
    13%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    fresh rosemary leaves

    fresh rosemary

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