Roasted Parmesan Vegetables
Creamy Corn Grits
Ingredients
- 4 carrots, cut into ½-inch pieces
- 2 zucchini, cut into ½-inch-thick slices
- 2 yellow squash, cut into ½-inch-thick slices
- 1 (16-oz) pkg whole mushrooms, quartered
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Toss together all ingredients except cheese, and spread in a single layer on 2 large rimmed baking sheets.
- Bake 20 minutes or until vegetables are browned and tender. Sprinkle with cheese, and bake 5 minutes longer. Serve over Creamy Corn Grits recipe.
Side Dish Ingredients
- 6 cups water
- 2 cups whole milk
- 2 cups quick cooking grits
- 1 (12-oz) pkg frozen corn kernels, thawed and drained
- ¼ cup butter
Side Dish Instructions
- Bring water and milk to a boil in a large saucepan over medium-high heat; gradually whisk in grits and corn.
- Reduce heat, and simmer, stirring often, 8 to 10 minutes or to desired thickness. Stir in butter until melted. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
191
|
339
|
530
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 4 | 7 | 11 |
| Protein (g) | 10 | 9 | 19 |
| Carb (g) | 13 | 55 | 68 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 520 | 98 | 618 |
| T. Sugs (g) | 8 | 6 | 14 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
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