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Nif's Fall Harvest Vegetable Bake Recipe

Nif's Fall Harvest Vegetable Bake Recipe

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Ingredients:

Serving

1/4 cup olive oil
1 1/2 lbs pattypan squash, trim stems short (any colour)
1 lb turnip, cut into large cubes ( the size of the squash)
3 large carrots, cut into large slices (the size of the squash )
1 lb sweet potato, cut into large cubes ( the size of the squash)
3 sage leaves , torn
freshly ground sea salt and pepper
3 sprigs fresh rosemary
1/4 large red onion, halved and sliced

Directions:

Preheat oven to 375°F.
Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
Top with sliced onion and rosemary sprigs.
Cover with foil and bake for 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	102.8 Kcal (430 kJ)
Calories from fat	50.41 Kcal
		% Daily Value*
Total Fat	5.6g	9%
Sodium	55.5mg	2%
Potassium	245.62mg	5%
Total Carbs	12.15g	4%
Sugars	3.78g	15%
Dietary Fiber	2.36g	9%
Protein	1.4g	3%
Vitamin C	10.7mg	18%
Vitamin A	0.5mg	15%
Iron	0.5mg	3%
Calcium	28.4mg	3%

Amount Per 100 g
Calories	102.64 Kcal (430 kJ)
Calories from fat	50.34 Kcal
		% Daily Value*
Total Fat	5.59g	9%
Sodium	55.42mg	2%
Potassium	245.26mg	5%
Total Carbs	12.13g	4%
Sugars	3.77g	15%
Dietary Fiber	2.35g	9%
Protein	1.4g	3%
Vitamin C	10.7mg	18%
Vitamin A	0.5mg	15%
Iron	0.5mg	3%
Calcium	28.4mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.1

Points
3

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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