Ingredients:
- 1 butternut squash, halved and cut into chunks (1 1/2 lbs)
- 4 leeks, trimmed and quartered lengthwise (white part only)
- 3 garlic cloves, minced (1 tsp)
Directions:
- Adjust oven rack to lowest position. Preheat oven to 450.
- Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
- Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
- Roast 25 minutes, tossing vegetables twice.
- Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
- Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.41 Kcal (1057 kJ) | ||
| Calories from fat | 64.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Sodium | 56.91mg | 2% | |
| Potassium | 850.64mg | 18% | |
| Total Carbs | 43.71g | 15% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 8.34g | 33% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 122.3mg | 204% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 16.3mg | 90% | |
| Calcium | 134.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 71.26 Kcal (298 kJ) | ||
| Calories from fat | 18.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 11% | |
|---|---|---|---|
| Sodium | 16.07mg | 2% | |
| Potassium | 240.17mg | 18% | |
| Total Carbs | 12.34g | 15% | |
| Sugars | 2.45g | 35% | |
| Dietary Fiber | 2.36g | 33% | |
| Protein | 1.75g | 12% | |
| Vitamin C | 34.5mg | 204% | |
| Vitamin A | 0.5mg | 62% | |
| Iron | 4.6mg | 90% | |
| Calcium | 38mg | 13% | |
* 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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