Roasted Root Veggies Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tbsp canola oil
1 tsp dried thyme
1/8 tsp pepper

Directions:

Toss all of the ingredients in a large bowl. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally. Yield: 15 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.18 Kcal (285 kJ)
Calories from fat	16.85 Kcal
		% Daily Value*
Total Fat	1.87g	3%
Sodium	34.57mg	1%
Potassium	344.41mg	7%
Total Carbs	11.93g	4%
Sugars	3.01g	12%
Dietary Fiber	2.27g	9%
Protein	1.45g	3%
Vitamin C	12.4mg	21%
Vitamin A	0.2mg	7%
Iron	0.5mg	3%
Calcium	25mg	3%

Amount Per 100 g
Calories	65.59 Kcal (275 kJ)
Calories from fat	16.21 Kcal
		% Daily Value*
Total Fat	1.8g	3%
Sodium	33.26mg	1%
Potassium	331.32mg	7%
Total Carbs	11.48g	4%
Sugars	2.89g	12%
Dietary Fiber	2.19g	9%
Protein	1.4g	3%
Vitamin C	11.9mg	21%
Vitamin A	0.2mg	7%
Iron	0.5mg	3%
Calcium	24.1mg	3%

* 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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