Sunday, November 4, 2007

Roasted Fall Casserole


3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)

3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)

2 1/2 cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2 pounds)

1 cup dried cranberries

1/2 cup packed dark brown sugar

1 tablespoon fresh lemon juice

Cooking spray

2 tablespoons light margarine, cut into small pieces


Preheat oven to 350°.Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.

Yield: 7 servings (serving size: about 1/2 cup)CALORIES 230 (15% from fat); FAT 3.8g (sat 2.2g,mono 1g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 9mg; CALCIUM 52mg; SODIUM 85mg; FIBER 4.6g; IRON 1.2mg; CARBOHYDRATE 50g

1 comment:

HTE Chefs said...

Bee that soubds really good BUT what could I use instead of TURNIPS!?!?!?!