Directions:
- Preheat oven to 450 degrees.
- Toss sweet potatoes and bell peppers, separately, with salt and pepper and olive oil to coat. Spread in single layer on baking sheet and roast until the veggies are browned but still firm (15-20 minutes for sweet potatoes, 10 minutes for bell peppers). Let cool briefly.
- Whisk the oil, vinegar and syrup together until smooth and incorporated. Add salt and pepper to taste. Lightly toss the vegetables, onions, parsley and oil and vinegar mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.29 Kcal (642 kJ) | ||
| Calories from fat | 67.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 11% | |
|---|---|---|---|
| Sodium | 43.82mg | 2% | |
| Potassium | 337.5mg | 7% | |
| Total Carbs | 20.01g | 7% | |
| Sugars | 8.24g | 33% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 71.3mg | 119% | |
| Vitamin A | 2.2mg | 75% | |
| Iron | 27.9mg | 155% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.01 Kcal (381 kJ) | ||
| Calories from fat | 39.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 11% | |
|---|---|---|---|
| Sodium | 26.01mg | 2% | |
| Potassium | 200.38mg | 7% | |
| Total Carbs | 11.88g | 7% | |
| Sugars | 4.89g | 33% | |
| Dietary Fiber | 1.77g | 12% | |
| Protein | 0.89g | 3% | |
| Vitamin C | 42.4mg | 119% | |
| Vitamin A | 1.3mg | 75% | |
| Iron | 16.5mg | 155% | |
| Calcium | 21.3mg | 4% | |
* 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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