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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Source: SNAP-Ed Connection
2 medium-sized sweet potatoes, cut into large chunks
2 medium-sized root vegetables (white potatoes, rutabagas, turnips, parsnips, beets), cut into large chunks
2 carrots, chopped
1 medium onion, chopped
¼ cup vegetable oil
3 tablespoons Parmesan cheese
Season with your favorite spices
Preheat oven to 350 degrees F.
In a medium bowl, add all chopped vegetables, and pour oil over top.
Add Parmesan cheese and seasonings; mix well.
Spread vegetable mixture evenly on a baking sheet.
Bake for 1 hour or until tender.
Serving Size: ¼ cup
Yield: 4 servings
Calories: 250
Total Fat: 15 g
Saturated Fat: 2 g
Sodium: 150 mg
Protein: 5 g
