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    You are in: Home / Christmas / Roasted Winter Root Vegetables Recipe
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    Roasted Winter Root Vegetables

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 21, 2010

      This is a great guide for roasting winter root vegetables. I didn't have rutabaga, so I substituted beets, and it worked out great. The shallots, garlic and herbs pair well with winter root veggies. I might reduce time veggies were covered, and increase time they were uncovered, for a bit more crispness. Delicious.

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    • on May 06, 2010

      Very nice. Subbed potato for rutabaga, and sage for rosemary (personal preference). The seasoning is nicely balanced, and the cooking technique (covered at first, with a tiny bit of water) delivered veggies that were done through, nicely roasted on the outside, without being dried out or overly browned. Thanks!

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    • on November 11, 2003

      An excellent combination of vegetables and herbs. Dh was especially enamored of the garlic. I'm making a note to myself to add even more next time. This was ever so easy to put together, healthy and absolutely delicious. Thanks.

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    Nutritional Facts for Roasted Winter Root Vegetables

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.9
     
    Calories from Fat 94
    55%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 49.5 mg
    2%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 7.1 g
    28%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    parsnips

    fresh thyme

    fresh rosemary

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