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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 03, 2010

      I used this as a side for our favorite chicken chimichangas, substituting ground cumin and oregano for the dill. I thought it went very well with the chimichangas. Both DD will eat it again - a challenge with any veggies now that they are a tween and teen! Even my husband who prefers raw veggies gave it a review of "It's fine." I'll now pair it with my chimis instead of mexican rice (reducing carbs is a goal for this new year!) Thanks for a great, quick way to prepare these veggies!

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    • on October 21, 2010

      I only used broccoli in this recipe, and it became the best broccoli I have ever made. This particular vegetable used to be my pet peeve, but not anymore. Thanks to you!

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    • on February 04, 2010

      simple and delicious!

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    • on March 07, 2005

      Made this tonight and we really did enjoy it. We both love garlic and the dill was great. Never roasted before so I really did like the way the broccoli came out. Thanks

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    • on June 05, 2003

      I tried this last night and it was fantastic. I did add a little balsamic vinegar just to give it a little more kick. Great recipe thanks for posting.

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    Nutritional Facts for Roasted Veggies

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 148.9
     
    Calories from Fat 88
    59%
    Total Fat 9.8 g
    15%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 62.7 mg
    2%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 5.2 g
    21%
    Sugars 4.8 g
    19%
    Protein 4.9 g
    9%

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