Roasted Root Vegetables
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
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
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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.
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.