Directions:
- In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375°F. oven, shaking the pan every 5 to 10 minutes, for 25 minutes. In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.09 Kcal (968 kJ) | ||
| Calories from fat | 78.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 13% | |
|---|---|---|---|
| Sodium | 26.92mg | 1% | |
| Potassium | 981.68mg | 21% | |
| Total Carbs | 37.38g | 12% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.6mg | 15% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 87.07 Kcal (365 kJ) | ||
| Calories from fat | 29.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 13% | |
|---|---|---|---|
| Sodium | 10.14mg | 1% | |
| Potassium | 369.89mg | 21% | |
| Total Carbs | 14.08g | 12% | |
| Sugars | 2.89g | 31% | |
| Dietary Fiber | 2.15g | 23% | |
| Protein | 1.74g | 9% | |
| Vitamin C | 13.7mg | 61% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 1mg | 15% | |
| Calcium | 32.9mg | 9% | |
* 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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