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Ingredients
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2 pounds sweet potatoes, peeled and cut into wedges
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1 pound rutabagas, peeled and cut into wedges
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1 medium onion, thinly sliced
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3 tablespoons extra-virgin olive oil
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1 cup chopped fresh rosemary
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salt and ground black pepper to taste
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2 tablespoons lemon juice
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2 tablespoons lime juice
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2 tablespoons orange juice
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
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Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.
Cook's Note:
Creole Seasoning can be used in place of salt and pepper for a little extra kick.
Nutrition Facts (per serving)
236 | Calories |
7g | Fat |
41g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 236 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 6% |
Sodium 126mg | 5% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 7g | 26% |
Total Sugars 12g | |
Protein 4g | 7% |
Vitamin C 31mg | 35% |
Calcium 101mg | 8% |
Iron 2mg | 9% |
Potassium 845mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.