Monday, September 24, 2012

Fall For Them Leaves

Fall For Them Leaves

Makes: 6 servings
Prep: 30 mins Cook: 30 mins
6 carrots, peeled and cut lengthwise in half
2 large parsnips, peeled, trimmed and cut lengthwise in half
1  rutabaga, peeled and cut lengthwise into 1/4- 1/2-inch slices
1  sweet potato or yam, peeled and cut lengthwise into 1/4- 1/2-inch slices
8  fresh sage leaves
3 tablespoons Country Crock® Spread, melted
Fresh ground black pepper
1. Preheat oven to 400 degrees F.
2. With a small sharp knife, cut vegetables into leaf shapes. Score some of the leaves with lines down the center to make them more "leaf-like.''
3. Put all of the vegetables and sage onto a parchment lined rimmed baking sheet. Drizzle Country Crock® Spread over vegetables. Season with black pepper. Toss to coat.
4. Roast in oven until golden brown and tender, about 30 minutes.
From the Test Kitchen
  • Tip Substitute any root veggies you like, or whatever's available locally, for this dish.
Nutrition Facts (Fall For Them Leaves)
  • Servings Per Recipe 6,
  • Calories 140,
  • Protein (gm) 2,
  • Carbohydrate (gm) 25,
  • Fat, total (gm) 4,
  • Saturated fat (gm) 1,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 11,
  • Vitamin A (RE) 2988,
  • Vitamin C (mg) 30,
  • Sodium (mg) 240,
  • Percent Daily Values are based on a 2,000 calorie diet

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