Roasted Root Vegetables & Freekeh With Brown Butter Recipe
Recipe By Rachael Ray
4.9
10 Rating -
Rate
Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Root Vegetables & Freekeh With Brown Butter Recipe
- 0.17 Fennel bulbs, trimmed, each cut into 6 wedges
- 0.08 Small head cauliflower, cut into florets
- 0.08 pound Brussels sprouts, trimmed and halved lengthwise
- 1/4 inch 3 ribs celery, cut into
- 1/25 inch 1 delicata squash, halved lengthwise, seeded, cut crosswise into 1/2 moons
- As required Olive oil
- As required Fine sea salt
- 0.08 stick Unsalted Butter, At Room Temperature
- 1/50 cup Coarsely chopped fresh flat leaf parsley
- 0.08 tablespoon Sherry vinegar
Nutrition
value
value
159
calories per serving
6 g Fat9 g Protein23 g Carbs18 g FiberOther
Current Totals
- Fat6g
- Protein9g
- Carbs23g
- Fiber18g
MacroNutrients
- Carbs23g
- Protein9g
- Fiber18g
Fats
- Fat6g
Vitamins & Minerals
- Calcium505mg
- Iron8mg
- Vitamin A239mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B945mcg
- Vitamin B120mcg
- Vitamin C52mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium170mg
- Manganese3mg
- Phosphorus241mg
- Selenium2mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray