Roasted carrots, celery, corn and asparagus <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Baby Carrots |
| ½ | pounds | Blanched Asparagus |
| 4 | Stalks Celery | |
| 1 | cup | Corn Kernels |
| ½ | teaspoon | Dried Rosemary; Crushed |
| 1 | teaspoon | Dried Marjoram |
| 1 | teaspoon | Dried Basil |
| Salt; To Taste | ||
| 1 | tablespoon | Dried Parsley |
Directions
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@...>
NOTES : Cal 94½, Fat 1.1g, Carb 21.1g, Fib 2.4g, Pro 3.3g, Sod 74mg, CFF 9%.
Recipe by: Reggie Dwork <reggie@...> Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@...> on Sep 18, 1997