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Maple-Glazed Root Vegetables Recipe
Nutrition
Cal/Serving: 338Daily Value: 17%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free
| Fat | 14g | 21% |
| Saturated | 5g | 24% |
| Trans | 0g | 0% |
| Carbs | 51g | 17% |
| Fiber | 13g | 52% |
| Sugars | 32g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 15mg | 5% |
| Sodium | 1231mg | 51% |
| Calcium | 231mg | 23% |
| Magnesium | 97mg | 24% |
| Potassium | 1644mg | 47% |
| Iron | 3mg | 14% |
| Zinc | 2mg | 12% |
| Vitamin A | 19136IU | 383% |
| Vitamin C | 106mg | 177% |
| Thiamin (B1) | 0mg | 25% |
| Riboflavin (B2) | 0mg | 21% |
| Niacin (B3) | 4mg | 22% |
| Vitamin B6 | 1mg | 28% |
| Folic Acid (B9) | 101µg | 25% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 23µg | 29% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 1/4 pounds rutabagas, peeled and cut into 1-inch dice
- 1 1/2 pounds turnips, peeled and cut into 1-inch dice
- 1 pound carrots, peeled and cut into 1-inch dice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 cup low-sodium chicken broth
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
