Can substitute other vegetables.
Preheat oven to 450 degrees.
Bring a large pot, with chicken broth to a boil. Add rutabagas, carrots,
brussel sprouts and sweet potatoes, until the vegetables give slightly when
pierced with a fork, about 5 minutes. Drain well.
Place vegetables on a large roasting pan. In a small saucepan, over low heat
melt the butter. Add the olive oil, thyme, sage, salt & pepper and stir to
mix well. Drizzle the butter mixture over the vegetables and toss to coat.
Cover tightly with aluminum foil.
Roast for 30 minutes. Remove the aluminum foil, toss the vegetables and
continue to roast, uncovered, until vegetables can be easily pierced with a
knife, about 15 minutes.
Place the roasted vegetables on a warmed platter and serve at once.
Per : 1055 Calories; 25 g Fat; 15 g Sat Fat; 62 mg Cholesterol;
2468 mg Sodium; 188 g Carb; 29 g Fiber; 41 g Protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 249 | ||
Calories from Fat: 249 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 158.4mg | 5 % | |
Potassium 34.5mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database 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: 249
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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