| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Rutabaga, 1 lb | |
| 2 | Potatoes, 1 lb | |
| 2 | T | Olive oil |
| 2 | T | Lt brown sugar |
| 1/2 | t | Salt |
| Fresh ground black pepper |
INSTRUCTIONS
Peel rutabaga and slice crosswise, then slice again into 1/2-inch sticks. Peel potatoes and slice lengthwise, then slice again crosswise into 1/2-inch sticks. Heat oven to 450'F. Place prepared vegetables in baking dish large enough to hold potatoes in single layer. Toss with oil, sugar, salt and pepper. Roast until tender and browned, 50 to 60 minutes. Source: "The Vegetarian Hearth: Recipes & Reflections for the Cold Season" by Darra Goldstein (printed in the Chicago Tribune, February 26, 1997) Posted to MM-Recipes Digest V4 #060 by Linda Place <placel@worldnet.att.net> on Feb 28, 1997.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 197.6mg
Potassium: 260.1mg
Carbohydrates: 10.8g
Fiber: 1.4g
Sugar: <1g
Protein: 1.3g