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Recipe: Roasted Veggies (3 combinations)

Side Dishes - Vegetables
ROASTED VEGGIES

Heat oven to 450 degrees F. Line rimmed baking pan with foil.

Toss 1 lb combinations of vegetables with 2 tsp olive oil and 1/4 tsp each salt and freshly ground pepper in pan.

Roast 20 minutes:
Fennel slices, 1/2-inch thick
Baby carrots, peeled, halved
Brussels sprouts, halved

Roast 15 minutes:
Butternut squash, peeled, 3/4-inch cubes
Red bell pepper, 1-inch strips
Cauliflower, 1-inch florets

Roast 10 minutes:
Asparagus
Red onion wedges, 1/2-inch thick
Zucchini slices, 1/2-inch thick

Source: Woman's Day magazine, November 11, 2009
MsgID: 053076
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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