Roasted Vegetable Cornucopias With Gravy
195 mins (prep 75, cooking 120)
21 ingredients
8 servings
I made these for Thanksgiving 2005 dinner, and they were absolutely super and impressive-looking. The gravy was a bit of work, but well worth the effort. I made the cornucopias a couple days ahead to save time and oven space. Prep and cooking times are approximate. The cornucopias will take about 30-45 minutes to make and wrap the foil cones and then another 30 to bake them. The gravy will take about 10 minutes of prep and about 1 1/2 hours of cooking. The veggies will take about 15 minutes of prep and about 30 minutes to cook. From VT Nov/Dec 2005.

Categories:  holiday , mushroom , side-dish , oven , equipment , <-4-hours , vegetarian , carrots , squash , vegetable , stove-top , time-to-make ,
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Serving Size (73.53 g)
Servings 8
Amount per Serving
Calories 206.82 Calories from Fat 119.7
% Daily Value *
Total Fat 13.3g 163.65%
Saturated Fat 1.86g 74.34%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 4.74mg 1.58%
Total Carbohydrate 19.91g 53.08%
Dietary Fiber 3.01 g 96.2%
Sugars 0.92 g %
Protein 3.05g 48.72%
Vitamin A 0.43IU% Vitamin C 1.39mg%
Calcium 7.52mg% Iron 0.7mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
prepared puff pastry, cauliflower florets, pattypan squash, baby zucchini, baby carrots, red pearl onions, fresh sage, fresh marjoram, fresh thyme, fresh marjoram, fresh thyme