Roasted Carrots, Celery, Corn And Asparagus
| 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 | t | Dried Rosemary, Crushed |
| 1 | t | Dried Marjoram |
| 1 | t | Dried Basil |
| Salt, To Taste | ||
| 1 | T | 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 <reggie@reggie.com> NOTES : Cal 94.5, Fat 1.1g, Carb 21.1g, Fib 2.4g, Pro 3.3g, Sod 74mg, CFF 9%. Recipe by: Reggie Dwork <reggie@reggie.com> Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@reggie.com> on Sep 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 460.2mg
Potassium: 596.7mg
Carbohydrates: 20.1g
Fiber: 5.8g
Sugar: 7.5g
Protein: 3.2g