Roasted Baby Vegetables Recipe

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Ingredients:

Serving

1 lb baby beets with tops
1/4 cup olive oil, divided
1 1/2 tbsp chopped fresh rosemary
1 tsp coarse-grained sea salt, divided
1/4 tsp pepper, divided
8 shallots
1 lb baby carrots
2 medium-size sweet potatoes (about 1 1/2 lb), peeled and cut into 1-inch pieces
1 1/4 lb turnips, peeled and cut into eighths
garnish: fresh rosemary sprigs

Directions:

Cut tops from beets, leaving 1-inch stems. Peel beets, and cut into quarters. Place on a 12-inch square of aluminum foil. Drizzle with 1 tablespoon olive oil; sprinkle with rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Fold up foil sides, forming a bowl. Place foil bowl in 1 end of a large roasting pan; set aside.
Peel shallots; cut in half lengthwise.
Toss together shallots, carrots, potatoes, turnips, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Place in remaining end of roasting pan.
Bake at 450° for 30 to 40 minutes or until tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2234.76 Kcal (9356 kJ)
Calories from fat	505.11 Kcal
		% Daily Value*
Total Fat	56.12g	86%
Sodium	1580.36mg	66%
Potassium	8888.87mg	189%
Total Carbs	403.12g	134%
Sugars	174.71g	699%
Dietary Fiber	85.86g	343%
Protein	59.51g	119%
Vitamin C	239.9mg	400%
Vitamin A	11.3mg	378%
Iron	24.9mg	139%
Calcium	928.4mg	93%

Amount Per 100 g
Calories	72.17 Kcal (302 kJ)
Calories from fat	16.31 Kcal
		% Daily Value*
Total Fat	1.81g	86%
Sodium	51.04mg	66%
Potassium	287.06mg	189%
Total Carbs	13.02g	134%
Sugars	5.64g	699%
Dietary Fiber	2.77g	343%
Protein	1.92g	119%
Vitamin C	7.7mg	400%
Vitamin A	0.4mg	378%
Iron	0.8mg	139%
Calcium	30mg	93%

* 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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