| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Side dishes, Vegetables | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Chicken broth |
| 2 | T | Basil oil |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/4 | lb | Red potatoes, cut in 1" |
| pieces | ||
| 1/2 | lb | Turnip, peeled and cubed |
| 1/2 | lb | Parsnip, peeled and cubed |
| 1/2 | lb | Carrots, peeled and cut 1" |
| 3/4 | lb | Boiling onions, peeled |
INSTRUCTIONS
Preheat oven to 400 F. Combine first 4 ingredients in a large bowl. Add vegetables and toss well. Spoon mixture into a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400 F. for 35 minutes or until tender, stirring occasionally. Serving = one cup Recipe by: Weight Watcher's Magazine, '97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 9.9mg
Sodium: 328.8mg
Potassium: 321.2mg
Carbohydrates: 32.1g
Fiber: 5.1g
Sugar: 12g
Protein: 5.7g