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Roasted Root Vegetables Recipe

Roasted Root Vegetables Recipe

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Ingredients:

Serving

1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots , scrubbed and dried
4 small parsnips , scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions , quartered through the root
1 large garlic clove, minced
3 tbsp olive oil
1 tbsp thyme and rosemary, chopped
2 tbsp balsamic vinegar
2 tbsp brown sugar
salt and freshly ground black pepper

Directions:

In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	715 Kcal (2994 kJ)
Calories from fat	378.7 Kcal
		% Daily Value*
Total Fat	42.08g	65%
Sodium	244.81mg	10%
Potassium	1528.67mg	33%
Total Carbs	81.36g	27%
Sugars	48.55g	194%
Dietary Fiber	14.64g	59%
Protein	6.44g	13%
Vitamin C	72.5mg	121%
Vitamin A	2.7mg	90%
Iron	1.7mg	9%
Calcium	226.5mg	23%

Amount Per 100 g
Calories	100.62 Kcal (421 kJ)
Calories from fat	53.29 Kcal
		% Daily Value*
Total Fat	5.92g	65%
Sodium	34.45mg	10%
Potassium	215.12mg	33%
Total Carbs	11.45g	27%
Sugars	6.83g	194%
Dietary Fiber	2.06g	59%
Protein	0.91g	13%
Vitamin C	10.2mg	121%
Vitamin A	0.4mg	90%
Iron	0.2mg	9%
Calcium	31.9mg	23%

* 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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