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Roasted Root Vegetable Medley Recipe

Roasted Root Vegetable Medley Recipe

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Ingredients:

Serving

2 cups peeled sweet potatoes, cut into 1 inch chunks
1 1/2 cups peeled turnips, cut into 1 inch chunks
1 1/2 cups parsnips, cut into 1 inch chunks
1 1/2 cups carrots, cut into 1 inch chunks
2 red onions, quartered
1/4 cup floral-type honey or 3 tbsp brown sugar
2 garlic cloves, minced (optional)
1 tsp fresh rosemary, minced
4 tbsp olive oil
kosher salt
fresh ground black pepper

Directions:

Preheat the oven to 400°F.
Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly. Season with salt and fresh black pepper. Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.08 Kcal (578 kJ)
Calories from fat	63.11 Kcal
		% Daily Value*
Total Fat	7.01g	11%
Sodium	54.92mg	2%
Potassium	372.67mg	8%
Total Carbs	17.74g	6%
Sugars	5.86g	23%
Dietary Fiber	4.03g	16%
Protein	1.72g	3%
Vitamin C	13.6mg	23%
Vitamin A	0.6mg	19%
Iron	0.6mg	3%
Calcium	42.1mg	4%

Amount Per 100 g
Calories	97.3 Kcal (407 kJ)
Calories from fat	44.48 Kcal
		% Daily Value*
Total Fat	4.94g	11%
Sodium	38.71mg	2%
Potassium	262.63mg	8%
Total Carbs	12.5g	6%
Sugars	4.13g	23%
Dietary Fiber	2.84g	16%
Protein	1.21g	3%
Vitamin C	9.6mg	23%
Vitamin A	0.4mg	19%
Iron	0.4mg	3%
Calcium	29.7mg	4%

* 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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