Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 470 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Sodium | 632 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 6 g |
| Protein | 16 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
|
Celery root, peeled and sliced into small, thin pieces
* | ½ cup |
| Medium carrot, peeled and sliced | 1 |
| Large sweet potato, peeled and diced | ½ |
| Medium Yukon gold potato, scrubbed and sliced | 1 |
| Zucchini, cut into thick slices | ½ |
| Red onion, sliced | ½ |
| Olive oil | 2 tablespoons |
| Kosher salt | ¼ teaspoon |
| Dash of freshly ground pepper |
| Aluminum foil |
| Goat cheese (or substitute another flavorful cheese, such as bleu) | 4 ounces |
*The harder the vegetable, the smaller it should be cut so that everything cooks evenly.
Directions
- Preheat oven to 400°F.
- Combine all of the vegetables and olive oil in a large bowl. Toss together and then season with salt and pepper. Toss again and then portion onto 2 large pieces (approximately 12 inches by 12 inches) of doubled up foil.
- Crumble cheese onto the top of the vegetables. Then fold up the ends of the foil and scrunch together to seal. Bake for 25 minutes. Open packets carefully to allow steam to escape. Slide veggies out of the packets and onto plates. Enjoy!
Exchanges
2 vegetables; 1.5 starches; 3 fats; 2 medium-fat substitutes
Side Suggestions: Crusty Bread