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Recipe of the Week - Roasted Vegetables

Posted by on Jan. 15, 2013 at 2:01 PM
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From the Vegetables Collection at emealsforyou.com

Roasted Vegetables

Roasted Vegetables

We have been hitting the desserts and meats a little too much recently and I thought it was time to do a roasted chicken and add some roasted veggies along with it.  Any root vegetables will work in this recipes.  Today I am using some golden beets, fennel and carrots.

Roasted Vegetables

Recipe Summary
Complexity: Easy
Serves: 6
Category: Vegetables
Meal: Old-fashioned Comfort (Share-a-Meal Plans)
3 large onion, yellow ,quartered
3 lb carrots, fresh, whole
1 head garlic, whole head
3 Tb mustard, dijon
7 large potatoes
1 Tb rosemary, dried
2 Tb paprika, sweet
0.333 cup oil, olive
2 Tb garlic powder
1 tsp salt and pepper to taste



Cut carrots and potatoes into large wedges. Cut the garlic head in half. Place all ingredients in large roasting pan, mix well in a roasting pan, roast at 350 degrees for at least 1- 1/12 hours or until tender and
browned.

Each serving has 387 calories, 41.8 1g carbs, 21.2g fat, 7g protein, 10.1g fiber

We have tons of smart, low cal recipes and meal plans at emealsforyou.com

by on Jan. 15, 2013 at 2:01 PM
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