Try this Roasted Vegetable Plate with Herbed Dressing recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 500 F. Place rimmed baking sheet in oven (leave it oven while it preheats).
Combine sweet potato, 2 Tbl oil, lemon rind, 3/8 tsp salt, pepper, brussels sprouts, 2 Tbl parmesan cheese, shallots, and cauliflower in a bowl. Spread potato mixture on preheated pan; bake at 500 F for 15 minutes or until golden brown.
Combine remaining 2 Tbl oil, remaining salt, tarragon, and vinegar into a large bowl. Add arugula; toss to coat. Divide arugula mixture onto 4 plates. Top evenly with vegetable mixture, remaining parmesan, and almonds.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 57 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 250.7mg | 9 % | |
Potassium 516.7mg | 14 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 15.7g | ||
Protein 5.1g | 7 % | |
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: 150
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