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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
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
3%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 68mg
3%
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

Date Added: June 11, 2009

Ingredients:

1/2 Cup Onion chopped
2 Tablespoons Vegetable Broth
4 Carrots peeled
4 Potatoes peeled
1 Cup Milk Skim
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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
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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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