Roasted Fall Vegetables Recipe

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Ingredients:

Serving

1 (2 lb) butternut squash, peeled, seeded , and cut into 1 1/2-inch pieces
2 lbs red new potatoes (12 to 14)
1 lb medium red onion (about 2 to 3)
1 lb carrot (6 to 8 medium)
4 -6 garlic cloves, peeled and smashed
3 tbsp olive oil
coarse salt
pepper

Directions:

Preheat oven to 450°F Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.52 Kcal (1689 kJ)
Calories from fat	94.84 Kcal
		% Daily Value*
Total Fat	10.54g	16%
Sodium	134.7mg	6%
Potassium	2001.76mg	43%
Total Carbs	73.53g	25%
Sugars	15.21g	61%
Dietary Fiber	12.81g	51%
Protein	8.25g	16%
Vitamin C	60.6mg	101%
Vitamin A	2.4mg	78%
Iron	3.5mg	19%
Calcium	150.2mg	15%

Amount Per 100 g
Calories	68.42 Kcal (286 kJ)
Calories from fat	16.08 Kcal
		% Daily Value*
Total Fat	1.79g	16%
Sodium	22.84mg	6%
Potassium	339.42mg	43%
Total Carbs	12.47g	25%
Sugars	2.58g	61%
Dietary Fiber	2.17g	51%
Protein	1.4g	16%
Vitamin C	10.3mg	101%
Vitamin A	0.4mg	78%
Iron	0.6mg	19%
Calcium	25.5mg	15%

* 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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