Oh My Veggies · by Nicole★ 5.0 (7)
Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 38%
CARBS 50G54% OF CAL
14G FIBER0G ADDED0G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 12G30% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy sage polenta topped with roasted Brussels sprouts and mushrooms. A rustic, earthy vegetarian main with caramelized vegetables and a savory polenta base.
mainamericanbowl🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 pound Brussels sprouts (trimmed and quartered)
- 1 4-ounce package assorted wild mushrooms (fresh, not dried)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 cups water
- 1 cup instant polenta
- 3/4 cup shredded Parmesan cheese (divided)
- 1/4 cup chopped fresh sage
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 38%
CARBS 50G54% OF CAL
14G FIBER0G ADDED0G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 12G30% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 801mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 618mg
- Calcium
- 380mg
- Iron
- 35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 801MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.