Try this Roast Root Vegetables with Blue Wensleydale recipe, or contribute your own.
Suggest a better descriptionPut the beetroot and sweet potato in a roasting dish and coat with approximately 1 1/2 tbsp olive oil. Roast for half an hour then add the red onions and roast for a further 10-15 minutes. Remove from the oven and put into a serving dish, sprinkle over the cheese and mix well, pour over one tbsp of walnut oil, if using. Sprinkle over the chopped parsley and chives and mix well. Serve hot or cold. Per serving: 140 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 32g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 servings | ||
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Calories: 60 | ||
Calories from Fat: 60 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 1.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 60
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