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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish

Prep Time: 25 min.

Cooking Time: 50 min.

Total Time: 1 hours and 15 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: American

Serving Size: 5 - Change

Nutritional Facts

Servings Per Recipe: 5

Amount Per Serving

Calories 165

% Daily Value**

Total Fat 2g

Saturated Fat 1g

Unsaturated Fat 0g

Cholesterol 5mg

Sodium 68mg

Total Carbohydrate 33g

11%

Dietary Fiber 3g

11%

Sugars 7g

Protein 4g

Vitamin A 106%

Vitamin C 31%

Calcium 8%

Iron 2%

Potassium 19%

Vitamin E 1%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Carrots and Potatoes with Nutmeg

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Potato Recipes, Vegetable Recipes

Date Added: June 11, 2009

Ingredients:

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Directions:

1. In pan, saute onions in the vegetable broth.

2. Place half of carrots in a casserole dish that has been sprayed with non-stick cooking spray.

3. Top with half of the potatoes and all of the onions.

4. Sprinkle with salt, pepper and nutmeg.

5. Repeat with remaining vegetables. Pour in the skim milk.

6. Cover and bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid is absorbed.

Comments on Baked Carrots and Potatoes with Nutmeg Recipe:

Kristina H. - October 02, 2011
Nutmeg should be listed as an ingredient

Dietary Notes:

This recipe is very low-sodium with 68.2mg per serving, low-fat with 1.8g per serving and low-cholesterol with 4.8mg per serving

This recipe is high in Vitamin A with 106% of your daily recommended intake per serving. This recipe is high in Vitamin C with 31% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Milk, Potato, Onion allergies.


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