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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Thompson
Added: Thursday, April 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Mushrooms
Potatoes
garlic cloves
pearl onions
carrots
red peppers
brussel sprouts
fresh basil
oregano
rosemary
parsley
parmesan cheese

Directions:
Directions:
In a large mixing bowl, place whole mushrooms, quartered unpared potatoes, whole garlic cloves, pearl onions, diagonal cut 2" carrots, thick cut red peppers and whole brussel sprouts enough of each to fill a 9 x 13 roasting pan. Spray with buttery flavored cooking spray (adds flavor without calories!). Mix together with fresh basil, oregano, rosemary and parsely (use as much as you like for flavor) or use a generous amount of Mrs. Dash spice with garlic. Toss to mix thoroughly. Sprinkle shredded parmesan cheese on top to perserve moisture. Bake in a 400 oven for 30 minutes or more to your liking.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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