Roasted Fall Vegetables Recipe

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Ingredients:

Serving

1 large acorn squash, peeled and cut into 1-1/2-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-1/2-inch pieces
1 medium parsnip, peeled and cut into 1-inch cubes
1/4 cup grated parmesan cheese
1/4 cup canola oil
3 tbsp minced fresh parsley
2 tbsp paprika
2 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper

Directions:

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 14 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.12 Kcal (356 kJ)
Calories from fat	41.02 Kcal
		% Daily Value*
Total Fat	4.56g	7%
Cholesterol	1.57mg	1%
Sodium	378.97mg	16%
Potassium	357.28mg	8%
Total Carbs	10.43g	3%
Sugars	3.11g	12%
Dietary Fiber	2.58g	10%
Protein	1.9g	4%
Vitamin C	19.2mg	32%
Vitamin A	0.2mg	6%
Iron	0.6mg	3%
Calcium	62.6mg	6%

Amount Per 100 g
Calories	77.41 Kcal (324 kJ)
Calories from fat	37.31 Kcal
		% Daily Value*
Total Fat	4.15g	7%
Cholesterol	1.43mg	1%
Sodium	344.63mg	16%
Potassium	324.91mg	8%
Total Carbs	9.48g	3%
Sugars	2.83g	12%
Dietary Fiber	2.35g	10%
Protein	1.73g	4%
Vitamin C	17.5mg	32%
Vitamin A	0.2mg	6%
Iron	0.5mg	3%
Calcium	56.9mg	6%

* 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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