Side Dishes

Roasted Vegetable Bake with Stouffer's Whipped Sweet Potatoes, Gluten Free*

  • 0:45 TIME
  • 27 portions
  • 148 calories

Preparation

Ingredients

Brussels sprouts, raw, cleaned, cut in half, (3 cups)12 oz
Pearl onions, red pearls, peeled, (1.25 cups)5 oz
Butternut squash, peeled, diced, (1.25 cups)5 oz
Turnips, raw, peeled, large diced, (1.25 cups)5 oz
Rosemary, fresh, chopped2 g
Vegetable oil, blended2 tbsp
Stouffer's Whipped Sweet Potatoes 4 x 96 ounces, thawed (1 tray)96 oz

 

Method

  1. Combine brussels sprouts, onions, squash, turnips, and rosemary in a mixing bowl. Toss with oil until well coated. Season to taste.
  2. Top thawed Whipped Sweet Potatoes with a single layer of the vegetable mixture.
  3. Bake in a convection oven at 325°F for 30-35 minutes or until the vegetables are fully cooked and the sweet potatoes are hot.
  4. Garnish with pomegranite seeds.

* When using Gluten Free ingredients, recipes and proper back of house procedures.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy148 kcal
Protein13 g
Fats, total3 g
Carbohydrate, total24 g
Sugars, total17 g
Fats, saturated0 g
Fiber, total dietary3 g
Sodium330 mg
Calcium43 mg
Cholesterol0 mg
Iron0 mg
Vitamin C13 mg
Vitamin D0 IU