use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time
Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6|
|Calories from Fat: 45 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.1mg||0 %|
|Sodium 833.3mg||29 %|
|Potassium 799.8mg||21 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 26.5g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
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