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Cornbread Dressing with Roasted Fall Vegetables
EPICURIOUS14Ingredients
┅Seconds
370Calories
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Ingredients
US|METRIC
10 SERVINGS
- 10 oz. pearl onions
- 2 1/2 cups carrots (1/2-inch-thick diagonal slices peeled, about 3/4 pound)
- 2 1/2 cups parsnips (1/2-inch-thick diagonal slices peeled, about 3/4 pound)
- 2 cups rutabagas (1/2-inch cubes peeled, about 3/4 pound)
- 2/3 cup olive oil (divided)
- 1 lb. crimini (baby bella mushrooms, stemmed, caps halved)
- 6 large garlic cloves (peeled)
- 2 tsp. dried thyme
- 2 tsp. rosemary (dried crushed)
- 1 1/2 tsp. rubbed sage (dried)
- 6 cups cornbread (1/2-inch cubes, for Dressing)
- 3 large eggs (beaten to blend)
- 3 Tbsp. unsalted butter (melted)
- 1 1/2 cups low salt chicken broth
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium350mg15% |
| Potassium640mg18% |
| Protein8g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C25% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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