| 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
<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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