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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 830.7 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
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Roasted Root Vegetables

Submitted by: SHELLPRO

Introduction

Variation to the Recipe on Site, NO Rutabeggae's : ( Just add to my Busy Day Roast & you've got a one pot Meal. Variation to the Recipe on Site, NO Rutabeggae's : ( Just add to my Busy Day Roast & you've got a one pot Meal.
Number of Servings: 4

Ingredients

    Ingredients:


    Sweet potato, 2 cup, cubes
    Parsnips, .50 cup slices
    Onions, raw, .50 cup, sliced
    Carrots, raw, .50 cup, chopped
    *Soup, beef broth, bouillon, consomme, prepared with equal volume water, commercial, 1 cup (8 fl oz)
    Lea & Perrins, Worcestershire Sauce, 4 tsp
    Red Wine, 1 fl oz
    Garlic, 1 clove(
    Pepper, black, 1 tsp
    Salt, 1 tsp
    Brussels sprouts, fresh, 1 cup

Directions

Clean & prep vegetables- if using in Roast cook for that alloted time. Remove Roast, place pan on Stove Top burners & bring to hard boil till juice is desired thickness & use for Au Jus on the Roast!

If making as side dish cook for 1 hr.
Dice or Cube vegetables to desired thickness. Again, use same technigue if you'd like the juice as a Glaze.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLPRO.






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