Cider-Roasted Vegetables Recipe

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Ingredients

Count

Nutrition

230

Calories

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Ingredients:

Serving

1 1/2 lb beets (1 bunch), peeled and cut into wedges
1 1/2 lb parsnips, peeled and cut into 2-inch chunks
1 1/2 lb baby carrots, peeled
4 tbsp brown sugar
4 tbsp olive oil
2 tbsp apple cider vinegar
1 lb shiitake or cremini mushrooms, cleaned and stemmed

Directions:

Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	229.75 Kcal (962 kJ)
Calories from fat	63 Kcal
		% Daily Value*
Total Fat	7g	11%
Sodium	147.6mg	6%
Potassium	975.46mg	21%
Total Carbs	39.29g	13%
Sugars	20.25g	81%
Dietary Fiber	11.05g	44%
Protein	4.54g	9%
Vitamin C	21.3mg	35%
Vitamin A	0.9mg	28%
Iron	2.6mg	14%
Calcium	76.5mg	8%

Amount Per 100 g
Calories	70.19 Kcal (294 kJ)
Calories from fat	19.25 Kcal
		% Daily Value*
Total Fat	2.14g	11%
Sodium	45.09mg	6%
Potassium	298mg	21%
Total Carbs	12g	13%
Sugars	6.19g	81%
Dietary Fiber	3.38g	44%
Protein	1.39g	9%
Vitamin C	6.5mg	35%
Vitamin A	0.3mg	28%
Iron	0.8mg	14%
Calcium	23.4mg	8%

* 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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