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Name: CORNUCOPIA OF ROASTED VEGETABLES
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cans refrigerated pizza crust; 1 egg slightly beaten; 1 ½ lb. carrots cut into 1-inch chunks; 1 ½ lb. parsnips peeled and cut into 1-inch chunks; 1 lb. leeks cut into 1-inch chunks; 1 lb. beets peeled and cubed; 2 heads fennel cut into 1-inch wedges; 3 T. olive oil; 1 T. rosemary chopped; 1 t. salt; ¼ t. pepper; 2 T. parsley chopped

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INGREDIENTS

2 cans refrigerated pizza crust
1 egg ; slightly beaten
1 ½ lb. carrots ; cut into 1-inch chunks
1 ½ lb. parsnips ; peeled and cut into 1-inch chunks
1 lb. leeks ; cut into 1-inch chunks
1 lb. beets ; peeled and cubed
2 heads fennel ; cut into 1-inch wedges
3 T. olive oil
1 T. rosemary ; chopped
1 t. salt
¼ t. pepper
2 T. parsley ; chopped

Recipe

INSTRUCTIONS

Heat oven to 350* F. Using foil, form a 12-inch cone. Coat with spray. Roll dough into 10 X 13-inch rectangle. Cut dough lengthwise into 1 ¼-inch wide strips. Wrap strips around cone from tip to mouth, brushing with egg. Bake 15 minutes on greased sheet. Cool; remove foil. Combine remaining ingredients and roast 25 minutes or until golden. Place veggies in cornucopia just before serving.

Choose your own veggies: potatoes, onions, zucchini, sweet potatoes, peppers, etc.

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Nutrition

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Serving Size: 1 Recipe (1427g)
Recipe Makes: 1 Serving

Calories: 683
Calories from Fat: 68 (10%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.6g
Cholesterol 186.1mg		57 %
Sodium 753.9mg		26 %
Potassium 4334.3mg		114 %
Total Carbohydrate 142.7g		42 %
	Dietary Fiber 35.7g	143 %
	Sugars, other 107g
Protein 25.7g		37 %
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.

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Calories per serving: 683

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