Ingredients:
- 2 beets
- 2 carrots
- 2 potatoes
- 2 parsnips
- 2 leeks
- 2 onions
- 2 garlic
- garlic salt , to taste
- black pepper , to taste
Directions:
- Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
- Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
- Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.24 Kcal (1044 kJ) | ||
| Calories from fat | 53.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 86.68mg | 4% | |
| Potassium | 1302.21mg | 28% | |
| Total Carbs | 47.16g | 16% | |
| Sugars | 12.47g | 50% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 57.9mg | 96% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.8mg | 15% | |
| Calcium | 154.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 57.05 Kcal (239 kJ) | ||
| Calories from fat | 12.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 9% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 1% | |
| Sodium | 19.84mg | 4% | |
| Potassium | 298.05mg | 28% | |
| Total Carbs | 10.79g | 16% | |
| Sugars | 2.85g | 50% | |
| Dietary Fiber | 2.18g | 38% | |
| Protein | 1.23g | 11% | |
| Vitamin C | 13.2mg | 96% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.6mg | 15% | |
| Calcium | 35.5mg | 15% | |
* 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.
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