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    You are in: Home / Low-cholesterol / Sunday Dinner Veggies on a Baking Stone Recipe
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    Sunday Dinner Veggies on a Baking Stone

    Average Rating:

    2 Total Reviews

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    • on January 24, 2005

      a great way to prepare baked veggies!! these were sooo delicious, just did potatoes cut in half, carrots, red onions, garlic and mushrooms whole. Used a tiny bit of oil and some balsamic vinegar over the garlic, onions and mushrooms, yum yum!! We will be making these often. — Nov 8, 2004, UPDATE: Did these again for sunday dinner to go with pot roast, oh boy were they good, did parsnips, carrots, rutabega and potatoes this time, it sure brings out the sweetness in the veggies; love'em!! thanks again Bergy, am sooo happy I bought the stone!!

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    • on November 15, 2004

      These are great! I put my garlic in just a few minutes earlier (since I like it nicely done) and at the end of the cooking time, the garlic was done perfectly although I found I needed to cook the parsnips and potatoes just a bit extra, so next time I will add those just a little early when I put the garlic in. I like this served with a little grated horseradish on the side for extra flavor. Thanks for posting!

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    Nutritional Facts for Sunday Dinner Veggies on a Baking Stone

    Serving Size: 1 (544 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 317.9
     
    Calories from Fat 8
    77%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 109.9 mg
    4%
    Total Carbohydrate 71.3 g
    23%
    Dietary Fiber 11.2 g
    45%
    Sugars 13.7 g
    55%
    Protein 10.6 g
    21%

    The following items or measurements are not included:

    parsnips

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