Roasted Root Vegetables Recipe

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Ingredients:

Serving

2 cups (1/2-inch- thick) diagonally sliced parsnip
2 cups (1/2-inch- thick) diagonally sliced carrot
1 small rutabaga (about 3/4 lb), peeled and cut into 1-inch pieces
2 tbsp lemon juice
2 tsp dried thyme
2 tsp olive oil
1/2 tsp salt
1/2 tsp pepper

Directions:

Preheat oven to 425°.
Steam first 3 ingredients, covered, 5 minutes or until crisp-tender.
Combine vegetables and remaining ingredients in a 13 x 9-inch baking dish; toss well. Bake at 425° for 40 minutes or until tender, stirring occasionally.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	53.93 Kcal (226 kJ)
Calories from fat	20.64 Kcal
		% Daily Value*
Total Fat	2.29g	4%
Sodium	317.9mg	13%
Potassium	259.8mg	6%
Total Carbs	8.41g	3%
Sugars	3.69g	15%
Dietary Fiber	2.13g	9%
Protein	0.86g	2%
Vitamin C	17.1mg	28%
Vitamin A	0.3mg	10%
Iron	0.6mg	4%
Calcium	42.1mg	4%

Amount Per 100 g
Calories	59.99 Kcal (251 kJ)
Calories from fat	22.96 Kcal
		% Daily Value*
Total Fat	2.55g	4%
Sodium	353.56mg	13%
Potassium	288.95mg	6%
Total Carbs	9.35g	3%
Sugars	4.1g	15%
Dietary Fiber	2.37g	9%
Protein	0.96g	2%
Vitamin C	19mg	28%
Vitamin A	0.3mg	10%
Iron	0.7mg	4%
Calcium	46.8mg	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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