Directions:
- Preheat oven to 450°.
- Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
- Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
- Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
- Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.68 Kcal (576 kJ) | ||
| Calories from fat | 39.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 7% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 468.78mg | 20% | |
| Potassium | 402.81mg | 9% | |
| Total Carbs | 20.58g | 7% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.26 Kcal (315 kJ) | ||
| Calories from fat | 21.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 7% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 2% | |
| Sodium | 256.25mg | 20% | |
| Potassium | 220.18mg | 9% | |
| Total Carbs | 11.25g | 7% | |
| Sugars | 2.98g | 22% | |
| Dietary Fiber | 2.32g | 17% | |
| Protein | 1.02g | 4% | |
| Vitamin C | 20.1mg | 61% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 27.6mg | 5% | |
* 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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