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Roasted Winter Vegetables

See full recipe on: My Recipes



Ingredients

1 pound parsnips
1 pound carrots
1 (10 oz.) package frozen pearl onions (thawed)
8 ounces halved brussels sprouts
6 smashed and peeled garlic cloves
1 sprig fresh rosemary (or 1 tsp. dried)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Nutrition 6 servings

Per Serving % Daily Value
Calories 188
Fat 7g 11%
Carbs 29g 9%
Protein 3g 7%
Fiber 8g 33%
Cholesterol
Sodium 74mg 3%
     
Fat
Carbs
Protein

Preparation






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