Directions:
- Place one rack in upper third of oven and a second in lower third; preheat oven to 425°F. Place carrots, parsnips, sweet potatoes and turnips in a large bowl and toss together with oil, paprika, thyme, salt and pepper. Spread out on two rimmed baking sheets.
- Roast for 20 minutes, stirring occasionally. Rotate pans and add garlic to one pan. Continue roasting until vegetables are just tender and slightly browned, 10 to 15 minutes more.
- Toss all vegetables together with parsley, if desired, and transfer to a serving dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.1 Kcal (737 kJ) | ||
| Calories from fat | 63.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Sodium | 102.74mg | 4% | |
| Potassium | 588.37mg | 13% | |
| Total Carbs | 26.52g | 9% | |
| Sugars | 9.12g | 36% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.8mg | 10% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.6 Kcal (354 kJ) | ||
| Calories from fat | 30.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 11% | |
|---|---|---|---|
| Sodium | 49.36mg | 4% | |
| Potassium | 282.65mg | 13% | |
| Total Carbs | 12.74g | 9% | |
| Sugars | 4.38g | 36% | |
| Dietary Fiber | 3.28g | 27% | |
| Protein | 1.23g | 5% | |
| Vitamin C | 11mg | 38% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 0.9mg | 10% | |
| Calcium | 33.8mg | 7% | |
* 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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