Sherry-Roasted Root Vegetables Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Side Dishes

Sherry-Roasted Root Vegetables

Cooking Light DECEMBER 1999

Yield: 8 servings (serving size: 1 cup)

Ingredients

2 cups (1/4-inch-thick) sliced parsnip
2 cups baby carrots (about 1/2 pound)
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/4 cup dry sherry
2 tablespoons olive oil
1 1/2 teaspoons salt

1 teaspoon dried thyme
7 shallots, peeled (about 1/2 pound)
4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound)
2 turnips, peeled, quartered, and thinly sliced (about 1 pound)
Cooking spray

Preparation

Preheat oven to 425°.

Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.

Nutritional Information

Amount per serving

Calories: 139
Calories from fat: 25%
Fat: 3.8g
Saturated fat: 0.5g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.4g
Protein: 3g
Carbohydrate: 24.8g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 2mg
Sodium: 491mg
Calcium: 62mg

Search for Recipes by Nutrition Data

Go to full version of

Sherry-Roasted Root Vegetables recipe