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, chopped 2 g
Vegetable oil, blended 2 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

Unit Per Serving
Energy 148 kcal
Protein 13 g
Fats, total 3 g
Carbohydrate, total 24 g
Sugars, total 17 g
Fats, saturated 0 g
Fiber, total dietary 3 g
Sodium 330 mg
Calcium 43 mg
Cholesterol 0 mg
Iron 0 mg
Vitamin C 13 mg
Vitamin D 0 IU