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Roasted Root Vegetables (Food Network Kitchens) Recipe

Roasted Root Vegetables (Food Network Kitchens) Recipe

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Roasted Root Vegetables (Food Network Kitchens)

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Ingredients:

Serving

2 sweet potatoes (about 1 lb), scrubbed and cut into wedges
1 (1-lb) bag baby carrots
1 bunch parsnips, peeled and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Directions:

Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	309.74 Kcal (1297 kJ)
Calories from fat	175.68 Kcal
		% Daily Value*
Total Fat	19.52g	30%
Sodium	151.18mg	6%
Potassium	650.97mg	14%
Total Carbs	31.75g	11%
Sugars	10.2g	41%
Dietary Fiber	6.8g	27%
Protein	3.4g	7%
Vitamin C	5.7mg	9%
Vitamin A	2.3mg	76%
Iron	2.3mg	13%
Calcium	70.3mg	7%

Amount Per 100 g
Calories	125.77 Kcal (527 kJ)
Calories from fat	71.33 Kcal
		% Daily Value*
Total Fat	7.93g	30%
Sodium	61.39mg	6%
Potassium	264.33mg	14%
Total Carbs	12.89g	11%
Sugars	4.14g	41%
Dietary Fiber	2.76g	27%
Protein	1.38g	7%
Vitamin C	2.3mg	9%
Vitamin A	0.9mg	76%
Iron	0.9mg	13%
Calcium	28.5mg	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.

Tastes

salty
savory
bitter
sweet

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