From Ann MacKenzie
Preheat oven to 450 degrees. Cook beets in medium pot of boiling salted water until almost tender, about 15 mins. Drain. Transfer beets to a large roasting pan. Add sweet potatoes, squash, Brussel sprouts and rosemary to a pan. Drizzle with 3 Tbsp. oil; sprinkle generously with salt and pepper. Toss to coat.
Place garlic head, cut side up, on small piece of foil and drizzle with 1 tsp. oil, wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 mins
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to a large serving bowl. Whisk vinegar, lemon peel and 3 Tbsp. olive oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hrs ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. serve warm
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 234 | ||
Calories from Fat: 34 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 149mg | 5 % | |
Potassium 1331.6mg | 35 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 37.9g | ||
Protein 6.3g | 9 % | |
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: 234
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