Yield: Yields about 1/4 cup, enough for 3 batches of roasted vegetables.
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I made this on a whim because I am the only one of my family of five that really eats the veggies I serve and I was getting bored with my usual recipes. I drizzled this on roasted cauliflower and my husband and two of my sons ate the cauliflower without a huge fight and even took a second piece. I'm going to try i on asparagus and broccoli, the viggie my thrid som will eat without creating a huge scene and see if he actually likes it now! Fantastic recipe!
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