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Roasted Veggies with Chestnuts

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 2/3 cup) contains 170 calories, 24 g carbohydrate, (5 g fiber), 3 g protein, 7 g fat, (1 g saturated fat), 0 mg cholesterol, and 45 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 170
  • Makes: 6 cups

Ingredients

Directions

  1. Preheat oven to 450 degrees. Toss Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl; season with salt and pepper. Arrange in single layer on parchment-paper lined baking sheet. Set bowl aside without wiping clean.
     
  2. Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs remaining in bowl. Set aside.  
     
  3. Roast veggie mixture, 15 min; stir. Continue roasting, about 15 min, until just starting to brown. Add chestnuts; roast, 5 min, to heat through.
     
  4. Transfer to large bowl. Add vinegar, basil, and 1 Tbsp minced fennel fronds; season with salt. Toss to combine.

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