Directions:
- Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
- Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1231.37 Kcal (5155 kJ) | ||
| Calories from fat | 402.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.72g | 69% | |
|---|---|---|---|
| Sodium | 1315.57mg | 55% | |
| Potassium | 5197.82mg | 111% | |
| Total Carbs | 200.12g | 67% | |
| Sugars | 93.59g | 374% | |
| Dietary Fiber | 55.75g | 223% | |
| Protein | 21.51g | 43% | |
| Vitamin C | 244mg | 407% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 10.9mg | 61% | |
| Calcium | 507.5mg | 51% | |
| Amount Per 100 g | |||
| Calories | 73.38 Kcal (307 kJ) | ||
| Calories from fat | 23.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 69% | |
|---|---|---|---|
| Sodium | 78.4mg | 55% | |
| Potassium | 309.77mg | 111% | |
| Total Carbs | 11.93g | 67% | |
| Sugars | 5.58g | 374% | |
| Dietary Fiber | 3.32g | 223% | |
| Protein | 1.28g | 43% | |
| Vitamin C | 14.5mg | 407% | |
| Vitamin A | 0.3mg | 151% | |
| Iron | 0.7mg | 61% | |
| Calcium | 30.2mg | 51% | |
* 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.
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