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Cranberry Roasted Winter Vegetables

See full recipe on: My Recipes



Ingredients

4 large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces
3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces*
1 pound brussels sprouts, halved (quartered, if large)
1 tablespoon minced fresh rosemary
2 teaspoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or thawed frozen cranberries
4 teaspoons molasses

Nutrition 8 servings

Per Serving % Daily Value
Calories 118
Fat 1g 2%
Carbs 24g 8%
Protein 3g 7%
Fiber 7g 29%
Cholesterol
Sodium 152mg 6%
     
Fat
Carbs
Protein

Preparation






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