Name: Roasted Carrots, Celery, Corn and Asparagus
Ingredients: 1 lb Baby Carrots; 1/2 lb Blanched Asparagus; 4 Stalks Celery; 1 c Corn Kernels; 1/2 ts Dried Rosemary; Crushed; 1 ts Dried Marjoram; 1 ts Dried Basil; Salt; To Taste; 1 tb Dried Parsley

I believe this is the heart of fear our heavenly Father desires. Fearing man dishonors Him. But fearing His displeasure brings Him great satisfaction. After all that is what love is – not fear of what the person I love may do to me (cf. 1 Jn. 4:18), but rather fear of what I may do to hurt the person I love. It’s fear of doing anything to damage the relationship. So an unbeliever’s fear drives him to hide from God in fear. A believer’s fear drives him to run to God with fear of displeasing Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Low fat, Side dishes, Vegetables	4	Servings

INGREDIENTS

1	lb	Baby Carrots
1/2	lb	Blanched Asparagus
4		Stalks Celery
1	c	Corn Kernels
1/2	ts	Dried Rosemary; Crushed
1	ts	Dried Marjoram
1	ts	Dried Basil
		Salt; To Taste
1	tb	Dried Parsley

INSTRUCTIONS

Preheated the oven to 400F.
I put all into a nonstick baking pan that I sprayed with nonstick spray.
Sprinkled all the herbs and salt to taste. Cover the baking pan with foil
and roast for 30 - 35 min. Remove the foil for an addition 5 - 10 min.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<[email protected]>
NOTES : Cal  94.5, Fat 1.1g, Carb 21.1g, Fib 2.4g, Pro 3.3g, Sod 74mg, CFF
9%.
Recipe by: Reggie Dwork <[email protected]>
Posted to Digest eat-lf.v097.n236 by Reggie Dwork <[email protected]> on
Sep 18, 1997

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