Try this Roasted Italian Vegetables with Polenta recipe, or contribute your own.
Suggest a better descriptionHeat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour. Remove foil; add yam, pepper, zucchini, garlic and vinegar; toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on four serving plates. Top with roasted vegetables. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER SERVING: 570 Calories; 26 g Fat; 4 mg Cholesterol; 562 mg Sodium; 75 g Carbohydrate; 11 g Fiber; 13 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (1321g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 203 | ||
Calories from Fat: 44 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 245.1mg | 8 % | |
Potassium 180.4mg | 5 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.9g | ||
Protein 5.9g | 8 % | |
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: 203
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