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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain; return vegetables to Dutch oven. Add wine, honey, butter, and salt; bring to a boil. Cook 9 minutes or until liquid evaporates, stirring occasionally. Sprinkle with parsley.

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Nutrition Facts

138 calories; calories from fat 21%; fat 3.2g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.2g; protein 2.2g; carbohydrates 22.4g; fiber 5.1g; cholesterol 8mg; iron 1mg; sodium 272mg; calcium 72mg.
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