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Place rack in center of oven. Preheat oven to 400. Line a shallow baking pan with aluminum foil.
Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt & pepper.
Whisk garlic, olice oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over veggies and toss to coat evenly. Roasts 20 minutes. Using a wide spatula, turn veggies. roast until tender, 15 to 25 minutes more.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 91 | ||
Calories from Fat: 24 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 19042.6mg | 657 % | |
Potassium 428.2mg | 11 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 10.5g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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