Roasted Winter Vegetables Recipe

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Ingredients:

Serving

1 medium leek , cut into 1/3-inch slices
1 medium acorn squash, peeled and cut into 1-inch cubes
1 small zucchini, sliced
1 large parsnip, peeled and cut into 1/2-inch cubes
4 large garlic cloves, peeled and coarsely chopped
1 tsp olive oil
1/8 oz fresh sage, chopped (use 1 tbsp)
1 tsp kosher salt
1/8 tsp black pepper
2/3 cup vegetable broth

Directions:

Preheat oven to 375°F Arrange vegetables and garlic in a shallow baking pan. Add oil, sage, salt and pepper to pan; toss to coat.
Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.95 Kcal (427 kJ)
Calories from fat	18.91 Kcal
		% Daily Value*
Total Fat	2.1g	3%
Cholesterol	0.41mg	0%
Sodium	750.6mg	31%
Potassium	514.14mg	11%
Total Carbs	20.1g	7%
Sugars	1.76g	7%
Dietary Fiber	3.49g	14%
Protein	2.72g	5%
Vitamin C	17.5mg	29%
Iron	2.3mg	13%
Calcium	76mg	8%

Amount Per 100 g
Calories	56.54 Kcal (237 kJ)
Calories from fat	10.49 Kcal
		% Daily Value*
Total Fat	1.17g	3%
Cholesterol	0.23mg	0%
Sodium	416.29mg	31%
Potassium	285.15mg	11%
Total Carbs	11.15g	7%
Sugars	0.98g	7%
Dietary Fiber	1.93g	14%
Protein	1.51g	5%
Vitamin C	9.7mg	29%
Iron	1.3mg	13%
Calcium	42.2mg	8%

* 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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