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Sage and Garlic Vegetable Bake

Betty Crocker Kitchens
Updated Sep 1, 2010
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With butternut squash, parsnips, tomatoes, green beans and barley, an oven-baked side dish offers something for everyone.

Sage and Garlic Vegetable Bake

  • Prep Time 30 min
  • Total 1 hr 45 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 medium butternut squash, peeled, cut into 1-inch pieces (3 cups)
  • 2 medium parsnips, peeled, cut into 1-inch pieces (2 cups)
  • 2 cans (14 oz each) stewed tomatoes, undrained
  • 2 cups frozen cut green beans (from 12 oz bag)
  • 1/2 cup coarsely chopped onion
  • 1/2 cup uncooked quick-cooking barley
  • 1/2 cup water
  • 1 teaspoon dried sage leaves
  • 1/2 teaspoon seasoned salt
  • 2 cloves garlic, finely chopped

Instructions

  • Step 
    1
    Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
  • Step 
    2
    Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.

Nutrition

280 Calories
1g Total Fat
6g Protein
61g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
750mg
31%
Potassium
1030mg
29%
Total Carbohydrate
61g
20%
Dietary Fiber
12g
49%
Sugars
20g
Protein
6g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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