Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
427
Calories
6g
Protein
26g
Fat
47g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Beet | 1/2 cup (85g) | 35 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/3 cup olive oil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 6 1-to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
- 6 1- to 11/4-inch-diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)
- 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
- 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
- 1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
- 1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes