Directions:
- Place carrots, squash and cauliflower in a shallow 3-qt. baking dish; set aside. In a small saucepan, saute garlic in 2 tablespoons butter for 1 minutes. Stir in the broth, salt and pepper. Pour over vegetables; dot with remaining butter.
- Cover and bake at 350° for 50 minutes or until vegetables are tender. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.79 Kcal (229 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 291.37mg | 12% | |
| Potassium | 223.85mg | 5% | |
| Total Carbs | 4.26g | 1% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 59.88 Kcal (251 kJ) | ||
| Calories from fat | 37.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 6% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 3% | |
| Sodium | 318.45mg | 12% | |
| Potassium | 244.65mg | 5% | |
| Total Carbs | 4.65g | 1% | |
| Sugars | 1.91g | 7% | |
| Dietary Fiber | 1.63g | 6% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 29.1mg | 44% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 21.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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