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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 23, 2009

      This is an excellent recipe! I used potatoes, red onion, carrots, zucchini and dried herbs. I loved how easy it was to make. And I love that I will be able to use this recipe for lots of different veggies that come in my CSA box that I have no clue what to do with. Prep time took around 5 minutes. Thank you for submitting a recipe that is so simple and tasty.

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    • on December 27, 2006

      For someone who doesn't even like squash or sweet potatoes, I was amazed. This dish was delicious! Because I was trying another new recipe at the same time, my timing was off and the roasted veggies were done first, therefore I ate a good third of them before they even made it to the table. The whole family totally enjoyed this and is now a favorite in our family cookbook. I agree with the poster who said to combine ingred in a bowl~ much easier. I also only had white onions for the recipe. Yum!

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    • on January 02, 2006

      Made a similar recipe for a preChristmas dinner for my family that I got from my girlfriend. I also used rutabagas (my DH favorite - I microwaved them for 2 min before adding to veggies). And I put in 3 sprigs of fresh rosemary from a plant I brought in for the winter. Used white onions instead. Also baked it from 45-60 min. Everyone LOVED it - even the non-veggie eaters. It was so good I made it again last nite to have while recovering from the stomach flu. All those good orange veggies got to help my system.

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    • on November 16, 2005

      This is an excellent basic roasting veggies recipe. I did change the pre though. This is how: "Place vegetables in bowl, pour oil over vegetables, and toss to coat. Sprinkle with remaining ingredients, toss to coat again." It just seemed to save time and was easier to do.

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    • on December 26, 2004

      Just added more garlic and some mushrooms. Delicious. Thank you for an easy and tasty recipe, just the way I like it.

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    • on February 23, 2004

      This is a GREAT recipe... perfect with Pot roast. My cut of meat was just big enough to fill my crockpot, so this was a perfect way to get that great slow-roasted flavor without taking up extra space.

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    Nutritional Facts for Roasted Vegetables

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 150.6
     
    Calories from Fat 32
    21%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 205.1 mg
    8%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 5.2 g
    21%
    Sugars 6.7 g
    27%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    fresh sage leaves

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