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Title: Roasted Carrots, Celery, Corn and Asparagus
Categories: Side Vegetable Eat Lowfat
Yield: 4 Servings
| 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 |
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
NOTES : Cal 94.5 Fat 1.1g Carb 21.1g Fib 2.4g Pro 3.3g Sod 74mg CFF 9%
Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)