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Cut potatoes in 1/2 inch chunks, and the other veggies in slightly larger chunks. Toss all with 2 or 3 tsps of olive oil, and about 1 tablespoon of vinegar. Season to taste. Roast at 425 for about 45 minutes, or at 450 for 1/2 hour, and the rest of the way with the fish. Stir about every 15 minutes or so, to get the juices mixed and rotate the veggies. I roasted these in a small (brownie sized) baking dish. Posted to Digest eat-lf.v096.n209 Date: Tue, 5 Nov 1996 7:41:01 -0500 (EST) From: NFRITZ@nssdca.gsfc.nasa.gov
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 248 (45%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 90.7mg||3 %|
|Potassium 1724.6mg||45 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 63.1g|
|Protein 8.2g||12 %|
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Calories per serving: 553
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