Try this Roasted Vegetables with Lemon Butter Sauce recipe, or contribute your own.
Suggest a better description1. Heat oven to 450 degrees.
2. Quarter potatoes lengthwise and toss with olive oil, salt, and pepper.
3. Spread potatoes on a large baking sheet or pan and bake until barely tender, about 10 minutes.
4. Quarter radishes. Slice fennel in half and quarter each half. Slice each quarter into 1-inch sections.
5. Spread radishes and fennel on baking sheet or pan and toss to combine. Roast for an additional 10 - 15 minutes until radishes and fennel are tender but not yet soft.
6. Heat butter in a small saucepan over medium heat until melted and browned, about 4 - 6 minutes. Remove from heat and whisk in lemon juice. Can substitute 1 1/2 tablespoons of lemon juice for the actual juiced lemon.
7. Whisk in mustard and maple syrup.
8. Toss sauce with vegetables and garnish with mint or dill leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 158 | ||
Calories from Fat: 54 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 48.7mg | 2 % | |
Potassium 742.7mg | 20 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 20g | ||
Protein 3.2g | 5 % | |
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: 158
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