Ingredients:
- 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 lb)
- 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 lb)
Directions:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
- Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
- Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
- Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.95 Kcal (2864 kJ) | ||
| Calories from fat | 312.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.67g | 53% | |
|---|---|---|---|
| Cholesterol | 146.33mg | 49% | |
| Sodium | 963.51mg | 40% | |
| Potassium | 467.35mg | 10% | |
| Total Carbs | 82.11g | 27% | |
| Sugars | 24.78g | 99% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 14.02g | 28% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 3.5mg | 20% | |
| Calcium | 226.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 237.69 Kcal (995 kJ) | ||
| Calories from fat | 108.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 53% | |
|---|---|---|---|
| Cholesterol | 50.85mg | 49% | |
| Sodium | 334.84mg | 40% | |
| Potassium | 162.42mg | 10% | |
| Total Carbs | 28.54g | 27% | |
| Sugars | 8.61g | 99% | |
| Dietary Fiber | 1.43g | 16% | |
| Protein | 4.87g | 28% | |
| Vitamin C | 1mg | 5% | |
| Iron | 1.2mg | 20% | |
| Calcium | 78.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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