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Roasted Root Vegetables with Goat Cheese Recipe

Roasted Root Vegetables with Goat Cheese Recipe

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Roasted Root Vegetables with Goat Cheese

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Ingredients

Count

Nutrition

169

Calories

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Ingredients:

Serving

1 lb parsnips, peeled
2 large fennel bulbs, trimmed
1 lb peeled sweet potatoes , cut into 2-inch pieces
1 large red onion, peeled and quartered
2 tbsp extra-virgin olive oil
2 tbsp white balsamic vinegar
3/4 tsp kosher salt
1/2 tsp minced fresh rosemary
1/2 tsp minced fresh thyme
1/4 tsp freshly ground black pepper
1 cup (4 oz) crumbled goat cheese

Directions:

Preheat oven to 450°.
Cut parsnips crosswise into thirds, then lengthwise into quarters. Cut fennel bulbs in half vertically. Cut each half lengthwise into 1/2-inch-thick slices.
Place parsnips, fennel, sweet potato, and onion in a large roasting pan; drizzle with oil and vinegar. Sprinkle with salt, rosemary, thyme, and pepper; toss well to coat. Add 1/4 cup water to pan. Roast for 35 to 40 minutes, or just until vegetables are tender and beginning to brown (stir once halfway through cook time). Top with goat cheese before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.44 Kcal (709 kJ)
Calories from fat	44.83 Kcal
		% Daily Value*
Total Fat	4.98g	8%
Cholesterol	3.72mg	1%
Sodium	280.05mg	12%
Potassium	680.95mg	14%
Total Carbs	28.14g	9%
Sugars	6.52g	26%
Dietary Fiber	6.7g	27%
Protein	3.58g	7%
Vitamin C	19.2mg	32%
Vitamin A	0.6mg	19%
Iron	1.8mg	10%
Calcium	103.8mg	10%

Amount Per 100 g
Calories	83.67 Kcal (350 kJ)
Calories from fat	22.14 Kcal
		% Daily Value*
Total Fat	2.46g	8%
Cholesterol	1.84mg	1%
Sodium	138.3mg	12%
Potassium	336.28mg	14%
Total Carbs	13.9g	9%
Sugars	3.22g	26%
Dietary Fiber	3.31g	27%
Protein	1.77g	7%
Vitamin C	9.5mg	32%
Vitamin A	0.3mg	19%
Iron	0.9mg	10%
Calcium	51.3mg	10%

* 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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