Delicious side dish or vegan style main dish.
Trim stems of brussel sprouts and remove untidy leaves, set in a bowl of cool water for 15 - 30 mins prior to preparation of remaining vegetables to ensure crispness and rehydration.
Peel and chop all remaining vegetables to 2 inch cubes (large bite sized chunks).
Place all ingredients into a bowl and toss vegetables to coat well with dressing.
Bake on a single layer lightly greased cookie sheet for 45 minutes at 350F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 151.3mg||5 %|
|Potassium 337.4mg||9 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 9.7g|
|Protein 1.9g||3 %|
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: 55
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