Roasted Winter Vegetables With Cheesy Polenta Recipe
Recipe By EatingWell
Creamy polenta laced with sharp parmigiano-reggiano makes a savory bed for sweet roasted vegetables. Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment. Complete the meal with a salad of assertive winter greens.
4.6
22 Rating -
Rate
Non Vegdiet
3hr 50minstotal
3hr 50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Winter Vegetables With Cheesy Polenta Recipe
- 1 cup Cauliflower Florets
- 1 cup Cubed peeled butternut squash
- 1/4 Medium Onion, Sliced
- 1/2 tablespoon Extra virgin olive oil
- 0.13 teaspoon Garlic powder
- 0.19 teaspoon Freshly ground pepper, divided
- 0.06 teaspoon Salt
- 0.63 cup Vegetable broth, or reduced sodium chicken broth
- 1/4 cup Water
- 0.19 cup Cornmeal
- 1/4 teaspoon Chopped fresh rosemary, or 1/2 teaspoon dried
Nutrition
value
value
301
calories per serving
13 g Fat25 g Protein15 g Carbs8 g FiberOther
Current Totals
- Fat13g
- Protein25g
- Carbs15g
- Fiber8g
MacroNutrients
- Carbs15g
- Protein25g
- Fiber8g
Fats
- Fat13g
Vitamins & Minerals
- Calcium85mg
- Iron3mg
- Vitamin A275mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B999mcg
- Vitamin B120mcg
- Vitamin C83mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium79mg
- Manganese< 1mg
- Phosphorus206mg
- Selenium20mcg
- 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 EatingWell