Root Vegetables Recipe

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Ingredients:

Serving

2 cups pearl onions
2 lb red potatoes , cut into 1/2-inch pieces
1 large rutabaga, peeled and cut into 1/2-inch pieces
1 lb parsnips, peeled and cut into 1/2-inch pieces
1 lb carrots , cut into 1/2-inch pieces
3 tbsp butter, melted
3 tbsp olive oil
4-1/2 tsp dried thyme
1-1/2 tsp salt
3/4 tsp coarsely ground pepper
2 packages (10 oz each) frozen brussels sprouts, thawed
3 to 4 garlic cloves, minced

Directions:

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
Cover and bake at 425° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally. Yield: 16-18 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.32 Kcal (604 kJ)
Calories from fat	43.31 Kcal
		% Daily Value*
Total Fat	4.81g	7%
Cholesterol	5.72mg	2%
Sodium	258.15mg	11%
Potassium	651.81mg	14%
Total Carbs	23.93g	8%
Sugars	6.15g	25%
Dietary Fiber	5.05g	20%
Protein	2.63g	5%
Vitamin C	28.1mg	47%
Vitamin A	0.3mg	10%
Iron	1.3mg	7%
Calcium	59.4mg	6%

Amount Per 100 g
Calories	75.11 Kcal (314 kJ)
Calories from fat	22.54 Kcal
		% Daily Value*
Total Fat	2.5g	7%
Cholesterol	2.98mg	2%
Sodium	134.34mg	11%
Potassium	339.2mg	14%
Total Carbs	12.45g	8%
Sugars	3.2g	25%
Dietary Fiber	2.63g	20%
Protein	1.37g	5%
Vitamin C	14.6mg	47%
Vitamin A	0.2mg	10%
Iron	0.7mg	7%
Calcium	30.9mg	6%

* 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

2.5

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol,
good source of fiber

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