Adapted from CooksAid.com
Serving Size | ½ of recipe |
Calories | 470 |
Total Fat | 31 g |
Saturated Fat | 14 g |
Sodium | 632 mg |
Total Carbohydrate | 34 g |
Dietary Fiber | 6 g |
Protein | 16 g |
Ingredients | Measures |
---|---|
Celery root, peeled and sliced into small, thin pieces * | ½ cup |
Medium carrot, peeled and sliced | 1 |
Large sweet potato, peeled and diced | ½ |
Medium Yukon gold potato, scrubbed and sliced | 1 |
Zucchini, cut into thick slices | ½ |
Red onion, sliced | ½ |
Olive oil | 2 tablespoons |
Kosher salt | ¼ teaspoon |
Dash of freshly ground pepper | |
Aluminum foil | |
Goat cheese (or substitute another flavorful cheese, such as bleu) | 4 ounces |
*The harder the vegetable, the smaller it should be cut so that everything cooks evenly.
Exchanges
2 vegetables; 1.5 starches; 3 fats; 2 medium-fat substitutes
Side Suggestions: Crusty Bread