Directions:
- Preheat the oven to 425°.
- Cut the sweet potatoes, parsnips, rutabagas, and carrots into large two-bite chunks (about 1 1/2 inches).
- Peel the shallots; leave them whole if they are small or halve them if they are large.
- Place all the vegetables in a roasting pan that is large enough to accommodate them in a single layer.
- Drizzle the vegetables with the olive oil and sprinkle with the garlic, thyme, and salt and pepper to taste.
- Roast the vegetables, turning them once or twice to ensure even cooking, until they are tender when pierced with a fork and browned at the edges, 35-40 minutes.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.95 Kcal (1947 kJ) | ||
| Calories from fat | 100.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Sodium | 144.45mg | 6% | |
| Potassium | 1787.78mg | 38% | |
| Total Carbs | 86.71g | 29% | |
| Sugars | 32.3g | 129% | |
| Dietary Fiber | 16.68g | 67% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 50.2mg | 84% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 4.7mg | 26% | |
| Calcium | 200.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 85.36 Kcal (357 kJ) | ||
| Calories from fat | 18.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 17% | |
|---|---|---|---|
| Sodium | 26.52mg | 6% | |
| Potassium | 328.24mg | 38% | |
| Total Carbs | 15.92g | 29% | |
| Sugars | 5.93g | 129% | |
| Dietary Fiber | 3.06g | 67% | |
| Protein | 2.12g | 23% | |
| Vitamin C | 9.2mg | 84% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.9mg | 26% | |
| Calcium | 36.8mg | 20% | |
* 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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