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Oven-roasted Winter Vegetables

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetable 4 Servings

INGREDIENTS

1 16-oz baby carrots rinsed
1 Parsnip, peeled and cut
into 1/2-inch diagonal
slices
1 Leek, trimmed washed
thoroughly cut into
1-inch
lengths
4 Cloves garlic, bruised with
side of knife
2 T Extra-virgin olive oil
1 Zucchini, trimmed halved
lengthwise and cut into
1/2-inch pieces
Salt, freshly ground black
pepper

INSTRUCTIONS

Combine carrots, parsnip, leek, garlic and olive oil in a 13-by-9-inch
baking dish. Stir to coat evenly with oil. Bake at 400 degrees,
stirring occasionally, until carrots are almost tender and beginning
to brown, about 35    minutes.  Stir in zucchini and bake 10 minutes
longer. Season to taste with  salt and freshly ground pepper. Serve
with "Bulgur and Garbanzo Bean  Pilaf" (see recipe). Makes 4 servings.
WASHINGTON TIMES FOOD SECTION  JANUARY 17, 1996  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 212.4mg
Potassium: 482.6mg
Carbohydrates: 25.3g
Fiber: 8.4g
Sugar: 2.2g
Protein: 8.6g


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