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Roasted Winter Vegetable Rago T In Pastry Cups Recipe

Nutrition per serving    (USDA % daily values)
CAL
173
FAT
17%
CHOL
0%
SOD
5%

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Ingredients for 6 servings

2 parsnips , peeled and diced (about 1 cup)

1 lb. baby carrot

1 large sweet onion , cut into 8 pieces

1/3 cup couscous

1 bag (7 ounces) baby arugula

4 cloves garlic , minced

1 pkg. (10 ounces) Pepperidge Farm

1 lemon , grated

2 tbsp. olive oil

2 cups Swanson

2 tbsp. chopped fresh parsley

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