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Big Platter of Roasted Vegetables Recipe

Big Platter of Roasted Vegetables Recipe

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Ingredients

Count

Nutrition

1128

Calories

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Ingredients:

Serving

1 medium red onion , cut into sixths lengthwise, skin on
1 bunch small carrots, trimmed and peeled (6 carrots or 3 oz)
1/2 small head green cabbage, cut into 8 wedges (18 oz)
2 parsnips, peeled and cut into chunks (7 oz)
1 small acorn squash cut in half , seeds removed , and cut into 1-inch-wide slices crosswise (14 oz)
1 small butternut squash, peeled, cut in half , seeds removed , cut into 1-inch wide slices crosswise (18 oz)
1/4 cup olive oil
1/4 cup red wine vinegar
3 to 4 sprigs rosemary (2 tsp)
3 to 4 sprigs thyme (2 tsp)
1/2 tsp sea salt
1/2 tsp freshly ground pepper

Directions:

Preheat oven to 400°.
Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400° for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown. Remove from oven, arrange on a platter, and serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1128.41 Kcal (4724 kJ)
Calories from fat	504.93 Kcal
		% Daily Value*
Total Fat	56.1g	86%
Sodium	1283.51mg	53%
Potassium	4408.37mg	94%
Total Carbs	156.47g	52%
Sugars	28.79g	115%
Dietary Fiber	33.53g	134%
Protein	13.26g	27%
Vitamin C	200.8mg	335%
Vitamin A	6mg	198%
Iron	11.5mg	64%
Calcium	521mg	52%

Amount Per 100 g
Calories	79.27 Kcal (332 kJ)
Calories from fat	35.47 Kcal
		% Daily Value*
Total Fat	3.94g	86%
Sodium	90.16mg	53%
Potassium	309.67mg	94%
Total Carbs	10.99g	52%
Sugars	2.02g	115%
Dietary Fiber	2.36g	134%
Protein	0.93g	27%
Vitamin C	14.1mg	335%
Vitamin A	0.4mg	198%
Iron	0.8mg	64%
Calcium	36.6mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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