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Roasted Winter Root Vegetables Recipe

Roasted Winter Root Vegetables Recipe

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Ingredients:

Serving

1 medium rutabaga, peeled and cut into cubes
2 large carrots, peeled and cut into pieces approx. the same size as the rutabega cubes
2 large parsnips , peeled an cut the same size as the carrots
7 -8 shallots, peeled
6 cloves garlic, peeled
3 sprigs fresh thyme
1 sprig fresh rosemary
3 tbsp olive oil
kosher salt
fresh ground black pepper
2 tbsp water

Directions:

Oven to 400 degrees.
Cover a sheet pan with foil.
Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
Pour into the sheet pan, spreading them out so they lay in a single layer.
Pour the water into the pan, cover with foil, bake for about 30 minutes.
Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	199.07 Kcal (833 kJ)
Calories from fat	63.3 Kcal
		% Daily Value*
Total Fat	7.03g	11%
Sodium	41.4mg	2%
Potassium	744.69mg	16%
Total Carbs	32.57g	11%
Sugars	14.8g	59%
Dietary Fiber	6.2g	25%
Protein	5.19g	10%
Vitamin C	29.5mg	49%
Vitamin A	0.2mg	8%
Iron	1.4mg	8%
Calcium	92.6mg	9%

Amount Per 100 g
Calories	82.66 Kcal (346 kJ)
Calories from fat	26.29 Kcal
		% Daily Value*
Total Fat	2.92g	11%
Sodium	17.19mg	2%
Potassium	309.22mg	16%
Total Carbs	13.52g	11%
Sugars	6.15g	59%
Dietary Fiber	2.57g	25%
Protein	2.16g	10%
Vitamin C	12.2mg	49%
Vitamin A	0.1mg	8%
Iron	0.6mg	8%
Calcium	38.4mg	9%

* 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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