Photo: Dragne Marius

Roasted Vegetable Cornbread Cobbler

Name: Roasted Vegetable Cornbread Cobbler
Prep time: 15 min
Cook time: 1 min
Yield: 8
Ingredients: 2 whole FOR THE VEGETABLES:; 2 whole Large Red Potatoes, Cut Into 1-inch Cubes; 3 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes; 2 whole Large Carrots, Peeled And Cut Into 1-inch Cubes; 2 cups Large Parsnips, Peeled And Cut Into 1-inch Cubes; ¼ cups Brussels Sprouts, Halved; 1 Tablespoon Olive Oil; 2 teaspoons Herbes De Provence; ½ teaspoons Kosher Salt; 2 cups Freshly Ground Black Pepper; ½ cups FOR THE CORNBREAD:; 1 teaspoon All-purpose Flour; ½ teaspoons Yellow Cornmeal; ½ teaspoons Baking Powder; 2 Tablespoons Baking Soda; ⅓ cups Kosher Salt; 2 whole Unsalted Butter, melted; ½ cups Packed Brown Sugar; ¼ cups Eggs; 2 Tablespoons Whole Milk; 2 Tablespoons Sour Cream

21 ingredients 15 min + 1 min 8 openrecipes

Herb-roasted root vegetables topped with crumbly cornmeal biscuits.

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Estimated Nutrition (whole recipe, rough)

1475

Calories

54g

Protein

55g

Fat

195g

Carbs

Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Brussels Sprout	1 cup (156g)	56
Parsnip	1/2 cup (78g)	55
Sugar	1 tbsp (12.5g) granulated	49
Carrot	1 medium (61g)	25
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Cornbread	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

2 whole FOR THE VEGETABLES:
2 whole Large Red Potatoes, Cut Into 1-inch Cubes
3 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
2 whole Large Carrots, Peeled And Cut Into 1-inch Cubes
2 cups Large Parsnips, Peeled And Cut Into 1-inch Cubes
¼ cups Brussels Sprouts, Halved
1 Tablespoon Olive Oil
2 teaspoons Herbes De Provence
½ teaspoons Kosher Salt
2 cups Freshly Ground Black Pepper
½ cups FOR THE CORNBREAD:
1 teaspoon All-purpose Flour
½ teaspoons Yellow Cornmeal
½ teaspoons Baking Powder
2 Tablespoons Baking Soda
⅓ cups Kosher Salt
2 whole Unsalted Butter, melted
½ cups Packed Brown Sugar
¼ cups Eggs
2 Tablespoons Whole Milk
2 Tablespoons Sour Cream

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By tastykitchen · Recipe sourced from openrecipes

Roasted Vegetable Cornbread Cobbler

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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