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Roasted Winter Veggies

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Serves 4 and each serving is 4 points.


1 medium fennel bulb(s), cored and cut into 1/3-inch thick wedges

1 acorn squash, peeled and cut into 1-inch cubes

3 medium parsnip(s), peeled and cut into 1/2-inch cubes

8 oz baby carrots

4 large garlic clove(s), peeled and coarsely chopped

1 Tbsp olive oil

1 Tbsp fresh sage, chopped

1 tsp kosher salt

1/8 tsp black pepper

2/3 cup chicken broth, or vegetable broth


Preheat oven to 375°F. Arrange vegetables and garlic in shallow baking pan.


Add oil, sage, salt and pepper; toss to coat.


Roast vegetables until almost tender, about 40 minutes, stirring occasionally.


Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.

Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

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