Ingredients:
- 4 carrots (about 3/4 lb)
- 1 butternut squash (about 2 lb)
- 8 garlic cloves
- coarse salt , to taste
- ground pepper , to taste
Directions:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.61 Kcal (639 kJ) | ||
| Calories from fat | 31.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Sodium | 65.56mg | 3% | |
| Potassium | 738.2mg | 16% | |
| Total Carbs | 30.18g | 10% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 1.8mg | 10% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.66 Kcal (292 kJ) | ||
| Calories from fat | 14.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 5% | |
|---|---|---|---|
| Sodium | 29.92mg | 3% | |
| Potassium | 336.96mg | 16% | |
| Total Carbs | 13.78g | 10% | |
| Sugars | 3.05g | 27% | |
| Dietary Fiber | 2.42g | 21% | |
| Protein | 1.31g | 6% | |
| Vitamin C | 13mg | 47% | |
| Vitamin A | 1mg | 71% | |
| Iron | 0.8mg | 10% | |
| Calcium | 41.5mg | 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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