Directions:
- Preheat oven to 375 degrees.
- Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
- Toss vegetables together and place in a small roasting pan or gratin dish.
- Sprinkle with Splenda or sugar and vinegar.
- Bake for 15 minutes, then stir the vegetables.
- Bake an additional 15 minutes or until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.39 Kcal (198 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 21.34mg | 1% | |
| Potassium | 315.76mg | 7% | |
| Total Carbs | 11.94g | 4% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.45 Kcal (203 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 21.82mg | 1% | |
| Potassium | 322.8mg | 7% | |
| Total Carbs | 12.2g | 4% | |
| Sugars | 3.19g | 12% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 40.5mg | 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.
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