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Add a photoServings: 8
Ingredients
- 1 sm cauliflower, cut into small flowerets
- 1 lb carrots, cut into 1 inch sticks
- 2 Tbsp. butter, melted
- 1 tsp basil leaves
- 1 tsp Dijon-style mustard
- 1/2 tsp salt
- 1/4 c. shredded Cheddar cheese
- 1/2 c. soft bread crumbs
- 1 tsp parsley flakes
Directions
- Cook cauliflower covered in a small amount of boiling water for 5 min or possibly till tender-crisp. Cook carrots separately, covered, in a small amount of boiling water for 5 min or possibly till tender-crisp. Drain both vegetables and combine in a greased 2-qt casserole. Combine butter, basil, mustard and salt. Stir into the vegetables. Combine cheese, bread crumbs and parsley flakes, sprinkle on top. Bake at 375* F for 20 to 25 min.
- Serves about 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 40 | 44% |
| Total Fat 4.54g | 6% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 276mg | 12% |
| Potassium 221mg | 6% |
| Total Carbs 10.46g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.15g | 2% |
| Protein 2.55g | 4% |
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