|Serving Size: 1/6 recipe
|Amount Per Serving|
|Calories 178||Calories from Fat 43|
|Total Fat 4.8g||7%|
| Saturated Fat 0.7g||4%|
|Total Carbohydrate 32g||11%|
| Dietary Fiber 6.5g||26%|
|Unofficial Pts+: 4|
(Old Pts: 3)
Percent of Calories from:
Fat: 24.2% Carb: 71.9% Protein: 7.6%
|(Total may not equate 100% due to rounding.)|
1 cup Dreamland Barbecue Sauce
2 tablespoons extra-virgin Olive Oil
2 teaspoons Garlic (minced)
¼ teaspoon Lemon Pepper
1 medium-size Red Onion (peeled and quartered)
4 Parsnips (peeled, cut into ½-inch slices)
2 Sweet Potatoes, peeled and cubed
3 small Red Potatoes (quartered)
1 cup Baby Carrots
1. Stir together barbecue sauce, olive oil, garlic, and lemon pepper in a small bowl.
2. Place onions, parsnips, sweet potatoes, red potatoes and baby carrots in a large roasting pan coated well with cooking spray.
3. Drizzle barbecue sauce mixture over vegetables and toss well to coat. Arrange vegetables in a single layer to allow for even roasting.
3. Bake at 425°F for 35 minutes or until vegetables are tender, stirring occasionally.
Recipe yields 6 servings.
COMPANY INFORMATION:Dreamland BBQ
5535 15th Avenue, East
Tuscaloosa, Alabama 35405
United States of America
SOURCE: Company Web Site
UPDATED ON: 9/5/2005
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