Recipe - Roasted Carrots Celery Corn And Asparagus R T

1 pound Baby Carrots
One half pound Blanched Asparagus
4 Stalks Celery
1 cup Corn Kernels
One half teaspoon Dried Rosemary; Crushed
1 teaspoon Dried Marjoram
1 teaspoon Dried Basil
Salt; To Taste
1 tablespoon Dried Parsley

Preheated the oven to 400F.

I put all into a nonstick baking pan that I sprayed with nonstick spray.
Sprinkled all the herbs and salt to taste. Cover the baking pan with foil
and roast for 30 35 min. Remove the foil for an addition 5 10 min.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 94.5, Fat 1.1g, Carb 21.1g, Fib 2.4g, Pro 3.3g, Sod 74mg, CFF
9%.
Recipe by: Reggie Dwork reggie@reggie.com

Posted to Digest eatlf.v097.n236 by Reggie Dwork reggie@reggie.com on
Sep 18, 1997