Directions:
- Preheat oven to 400°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
- Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
- Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans.
- Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter. Yield: 13 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.44 Kcal (446 kJ) | ||
| Calories from fat | 46.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 8% | |
|---|---|---|---|
| Cholesterol | 4.79mg | 2% | |
| Sodium | 285.55mg | 12% | |
| Potassium | 356.01mg | 8% | |
| Total Carbs | 12.64g | 4% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 16.1mg | 27% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.11 Kcal (298 kJ) | ||
| Calories from fat | 31.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 8% | |
|---|---|---|---|
| Cholesterol | 3.2mg | 2% | |
| Sodium | 190.77mg | 12% | |
| Potassium | 237.85mg | 8% | |
| Total Carbs | 8.45g | 4% | |
| Sugars | 4.35g | 26% | |
| Dietary Fiber | 2.1g | 13% | |
| Protein | 1.22g | 4% | |
| Vitamin C | 10.7mg | 27% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 26mg | 4% | |
* 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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