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    You are in: Home / Low-cholesterol / Garlic-Roasted Vegetables Recipe
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    Garlic-Roasted Vegetables

    Average Rating:

    2 Total Reviews

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    • on April 02, 2009

      Oh man...these were GREAT! I followed this recipe exactly (except I increased the garlic and left all garlic cloves whole since I LOVE how they roast). I cooked these on convect for 1/2 the stated time and everything was PERFECTLY cooked! Even my 2 and 4 year old were enjoying some of the veggie's out of here. I did spritz all the veggies on the pan with garlic EVOO rather than cooking spray. I was worried they wouldn't have much flavor since they weren't really tossed with anything but the thyme, salt and pepper. I worried for nothing. Everyone had 2 helpings. Will definitely be a repeater in our house. Thanks so much for posting!

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    • on July 27, 2011

      Yummers! I left out the potatoes because I was going to serve this with rice, but otherwise made as directed. These were simple and great. Thanks wife2abadge for a nice new keeper. Made for All You Can Cook Buffet special.

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    Nutritional Facts for Garlic-Roasted Vegetables

    Serving Size: 1 (205 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 70.2
     
    Calories from Fat 4
    17%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 268.4 mg
    11%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.5 g
    22%
    Protein 3.0 g
    6%

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