Root Vegetables with Rosemary
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 79.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 137.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.0 g
- Protein: 1.6 g
View full nutritional breakdown of Root Vegetables with Rosemary calories by ingredient
Introduction
From Simple& Delicious Sept 07 From Simple& Delicious Sept 07Number of Servings: 10
Ingredients
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1 small rutabaga,peeled and chopped
1 medium sweet potato,peeled and chopped
2 medium parsnips peeled and chopped
1 turnip, peeled and chopped
1/4 lb. brussels sprouts, halved
2 tablespoon olive oil
2 tablespoons minced or 2 tablespoonsdried rosemary, crushed
OPTIONAL
1 teaspoonminced garlic
1/2 teaspoon salt
1/2 teaspoon peper
Directions
Place the vegetables in a large resealable plastic bag. Add oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
Arrange vegetables in single layer in 2 15in x 10in. baking pan coated with nonstick cooking spray. Bake uncovered at 425 degrees for 20-25 minutes or until tender,stirring once. yield 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEBBLESGMC.
Arrange vegetables in single layer in 2 15in x 10in. baking pan coated with nonstick cooking spray. Bake uncovered at 425 degrees for 20-25 minutes or until tender,stirring once. yield 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEBBLESGMC.
Member Ratings For This Recipe
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ONEREALLYBIGDOG
