Roasted Winter Vegetables Recipe

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Ingredients

Count

Nutrition

112

Calories

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Ingredients:

Serving

Directions:

Peel vegetables. Cut parsnips into 1-inch slices; cut turnips, rutabaga, and squash into 1-inch cubes.
Bring parsnip, turnip, rutabaga, 2 quarts water, and 1 tablespoon salt to a boil in a Dutch oven; boil, stirring occasionally, 5 minutes. Add squash, and cook 7 to 10 minutes or until slightly tender. Drain and cool. Chill up to 8 hours, if desired.
Combine remaining 1 tablespoon salt, flour, and pepper in a heavy-duty zip-top plastic bag; add one-third of vegetables to bag. Seal and shake to coat; place in a single layer in a greased roasting pan. Repeat procedure with remaining vegetables and flour mixture. Drizzle vegetables with butter, tossing gently.
Bake at 375° for 30 minutes or until golden.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	112.02 Kcal (469 kJ)
Calories from fat	68.69 Kcal
		% Daily Value*
Total Fat	7.63g	12%
Cholesterol	20.13mg	7%
Sodium	447.78mg	19%
Potassium	231.14mg	5%
Total Carbs	10.03g	3%
Sugars	3.58g	14%
Dietary Fiber	2.07g	8%
Protein	1.45g	3%
Vitamin C	20.7mg	34%
Vitamin A	0.2mg	6%
Iron	0.2mg	1%
Calcium	60.6mg	6%

Amount Per 100 g
Calories	32.48 Kcal (136 kJ)
Calories from fat	19.91 Kcal
		% Daily Value*
Total Fat	2.21g	12%
Cholesterol	5.84mg	7%
Sodium	129.81mg	19%
Potassium	67.01mg	5%
Total Carbs	2.91g	3%
Sugars	1.04g	14%
Dietary Fiber	0.6g	8%
Protein	0.42g	3%
Vitamin C	6mg	34%
Vitamin A	0.1mg	6%
Calcium	17.6mg	6%

* 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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