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Honey-Rosemary Roasted Winter Vegetables Recipe

Honey-Rosemary Roasted Winter Vegetables Recipe

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Honey-Rosemary Roasted Winter Vegetables

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

1 large sweet potato, peeled and cut into 1-inch cubes
4 small fresh parsnips, peeled and sliced into 3/4-inch rounds
1 head broccoli, separated into florets
2 tbsp olive oil
3 large sprigs fresh rosemary
1 tbsp honey
sea salt and freshly-ground pepper

Directions:

Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.31 Kcal (332 kJ)
Calories from fat	42.09 Kcal
		% Daily Value*
Total Fat	4.68g	7%
Sodium	20.41mg	1%
Potassium	155.53mg	3%
Total Carbs	9g	3%
Sugars	4.24g	17%
Dietary Fiber	1.43g	6%
Protein	1.19g	2%
Vitamin C	22.9mg	38%
Vitamin A	0.2mg	7%
Iron	0.5mg	3%
Calcium	19.1mg	2%

Amount Per 100 g
Calories	143.75 Kcal (602 kJ)
Calories from fat	76.29 Kcal
		% Daily Value*
Total Fat	8.48g	7%
Sodium	36.99mg	1%
Potassium	281.89mg	3%
Total Carbs	16.31g	3%
Sugars	7.68g	17%
Dietary Fiber	2.59g	6%
Protein	2.16g	2%
Vitamin C	41.5mg	38%
Vitamin A	0.4mg	7%
Iron	0.9mg	3%
Calcium	34.6mg	2%

* 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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Recipe Tags

Weightwatchers Points

1.7

Points
2

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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