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  • Enid Morales

    Roasted Veggies: Sprinkle with Olive Oil some Potatoes, Zucchini, Baby Carrots, Sweet Potatoes, whole Garlic cloves, Onions and Tomatoes. Bake at 350°F for 45 minutes. Dust with Parmesan for the last 10 minutes.

  • Kelly Tracy

    Coated the veggies lightly with olive oil, sprinkled with garlic salt, and cooked at 425 for the last ten minutes. Roasted vegetables: red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 minutes.

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