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Roasted Root Vegetables Recipe

Roasted Root Vegetables Recipe

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Ingredients

Count

Nutrition

320

Calories

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Ingredients:

Serving

1/2 lb parsnips, peeled and cut into rough 1 inch chunks
1/2 lb celery root, peeled and cut into rough 1 inch chunks
1/2 lb beets, boiled, skin removed , and cut into rough 1 inch chunks
1/2 lb rutabaga, peeled and cut into rough 1 inch chunks
1/2 lb butternut or other firm squash, peeled and cut into rough 1 inch chunks
1 onion, coarsely chopped
2 cloves garlic, finely chopped
1/2 bunch fresh oregano, leaves only, coarsely chopped
3/4 tsp salt
1/2 tsp freshly ground black pepper

Directions:

Preheat the oven to 450 degrees F. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.76 Kcal (1339 kJ)
Calories from fat	194.04 Kcal
		% Daily Value*
Total Fat	21.56g	33%
Sodium	468.08mg	20%
Potassium	565.78mg	12%
Total Carbs	23.74g	8%
Sugars	9.17g	37%
Dietary Fiber	6.56g	26%
Protein	11.76g	24%
Vitamin C	20.1mg	34%
Iron	2.3mg	13%
Calcium	64.3mg	6%

Amount Per 100 g
Calories	152.76 Kcal (640 kJ)
Calories from fat	92.7 Kcal
		% Daily Value*
Total Fat	10.3g	33%
Sodium	223.62mg	20%
Potassium	270.3mg	12%
Total Carbs	11.34g	8%
Sugars	4.38g	37%
Dietary Fiber	3.13g	26%
Protein	5.62g	24%
Vitamin C	9.6mg	34%
Iron	1.1mg	13%
Calcium	30.7mg	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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