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    Source of Recipe

    Recipe Introduction

    7 Servings; 2 Points per serving

    Recipe Link:

    List of Ingredients

    - 1 pound new potatoes, cut into 3/4-inch chunks
    - 1 pound baby carrots
    - 2 medium-large yellow onions, cut into 1-inch wedges
    - 1-1/2 tablespoons extra virgin olive oil
    - 1 teaspoon fines herbes or 1/4 teaspoon each thyme, sage, oregano, and rosemary
    - Scant 1/2 teaspoon salt
    - 1/4 teaspoon coarsely ground black pepper


    Preheat oven to 450 degrees F.

    Place all of the ingredients in a
    large bowl and toss to mix well.

    Coat an 11x13-inch nonstick roasting pan or the bottom
    of a large broiler pan with nonstick cooking spray and
    spread the vegetable mixture over the bottom of the pan.

    Bake for 10 minutes, stir the vegetables, and cook for
    an additional 20 minutes, stirring every 5 minutes, until
    the vegetables are tender and nicely browned. Serve hot.

    Nutritional Information Per Serving (per 1-cup serving):
    Calories: 119, Carbohydrate: 21 g, Cholesterol: 0 mg,
    Fat: 3.3 g, Saturated Fat: 0.5 g, Fiber: 3 g,
    Protein: 2.1 g, Sodium: 160 mg, Calcium: 26 mg
    Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat




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