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Roasted Winter Vegetable Gratin

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Total Time (minutes)
110
Difficulty
1
Servings
10
Ingredients
13
Total Prep Time: 30 minutes
Calories Per Serving: 170
Nutrients

Nutrition Facts

Serving Size 219g

Amount per serving
Calories 170 Calories from fat: 10
% Daily Value*
Fat 8 g 10 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 5 mg 2 %
Sodium 190 mg 8 %
Potassium 360 mg 8 %
Carbohydrate 22 g 8 %
Fiber 3 g 11 %
Sugars 5 g
Protein 5 g
Vitamin A 45 %
Vitamin C 25 %
Calcium 6 %
Iron 6 %
Vitamin D 0 %
Vitamin E 15 %
Vitamin K 25 %
Thiamin 8 %
Riboflavin 8 %
Niacin 15 %
Vitamin B6 10 %
Folate 10 %
Vitamin B12 4 %
Biotin 15 %
Pantothenic Acid 20 %
Phosphorus 6 %
Iodine 0 %
Magnesium 6 %
Zinc 10 %
Selenium 6 %
Copper 20 %
Manganese 25 %
Chromium 0 %
Molybdenum 10 %
Chloride 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 cups DOLE® Sweet Potatoes, peeled, cut into 1/2-inch cubes
  • 2 cups DOLE® Carrots, peeled and coarsely chopped
  • 2 cups DOLE® Cauliflower Florets
  • 1 cup DOLE® Brussels Sprouts, cut in half
  • 1 cup DOLE® Celery, coarsely chopped
  • ½ cup DOLE® Onion, chopped
  • 3 cups low-sodium vegetable broth
  • ¼ cup all-purpose flour
  • 2 tablespoons chopped fresh rosemary, divided
  • 1 cup panko bread crumbs
  • ½ cup grated Parmesan cheese
  • ½ cup chopped hazelnuts
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 400°F.
  2. Layer sweet potatoes, carrots, cauliflower, Brussels sprouts, celery, and onion in 12x8-inch baking dish. Whisk together vegetable broth, flour, and 1 tablespoon rosemary in medium bowl. Pour over vegetables. Cover with foil.
  3. Bake 45 to 60 minutes or until vegetables are tender.
  4. Stir together bread crumbs, cheese, hazelnuts, remaining 1 tablespoon rosemary and oil in small bowl until blended.
  5. Remove foil from baking dish, evenly sprinkle bread-crumb mixture over vegetables. Bake 15 to 20 minutes more or until golden brown.
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Roasted Winter Vegetable Gratin Prep Time:30 minutes Cook time:110 minutes Serves: 10
Nutrition facts: 170 Calories, 8 grams fat
Ingredients: 2 cups DOLE® Sweet Potatoes, peeled, cut into 1/2-inch cubes, 2 cups DOLE® Carrots, peeled and coarsely chopped, 2 cups DOLE® Cauliflower Florets, 1 cup DOLE® Brussels Sprouts, cut in half, 1 cup DOLE® Celery, coarsely chopped , ½ cup DOLE® Onion, chopped , 3 cups low-sodium vegetable broth, ¼ cup all-purpose flour, 2 tablespoons chopped fresh rosemary, divided, 1 cup panko bread crumbs, ½ cup grated Parmesan cheese, ½ cup chopped hazelnuts, 2 tablespoons olive oil, Directions:Preheat oven to 400°F.Layer sweet potatoes, carrots, cauliflower, Brussels sprouts, celery, and onion in 12x8-inch baking dish. Whisk together vegetable broth, flour, and 1 tablespoon rosemary in medium bowl. Pour over vegetables. Cover with foil.Bake 45 to 60 minutes or until vegetables are tender.Stir together bread crumbs, cheese, hazelnuts, remaining 1 tablespoon rosemary and oil in small bowl until blended.Remove foil from baking dish, evenly sprinkle bread-crumb mixture over vegetables. Bake 15 to 20 minutes more or until golden brown.