Roasted Winter Vegetables Recipe

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Ingredients

Count

Nutrition

157

Calories

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Ingredients:

Serving

1/2 lb carrots peeled
1/2 lb parsnips peeled
1 whole small sweet potato peeled
1 whole small butternut squash peeled, seeded
1 1/2 tbsp olive oil
3/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp italian (flat leaf) parsley chopped (optional)

Directions:

Preheat to 425.
Cut the carrots, parsnips, sweet potato and squash into 1 to 1 1/4 inch cubes. All vegetables shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on a rimmed baking sheet. Drizzle them with the olive oil, salt and pepper (go light on the pepper for KIDS). Toss well.
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once.
Sprinkle with parsley (omit for KIDS), season to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.57 Kcal (656 kJ)
Calories from fat	47.37 Kcal
		% Daily Value*
Total Fat	5.26g	8%
Sodium	462.12mg	19%
Potassium	633.88mg	13%
Total Carbs	26.72g	9%
Sugars	7.68g	31%
Dietary Fiber	6.27g	25%
Protein	2.18g	4%
Vitamin C	22.3mg	37%
Vitamin A	1.2mg	41%
Iron	1.3mg	7%
Calcium	67.6mg	7%

Amount Per 100 g
Calories	83.22 Kcal (348 kJ)
Calories from fat	25.18 Kcal
		% Daily Value*
Total Fat	2.8g	8%
Sodium	245.62mg	19%
Potassium	336.92mg	13%
Total Carbs	14.2g	9%
Sugars	4.08g	31%
Dietary Fiber	3.33g	25%
Protein	1.16g	4%
Vitamin C	11.9mg	37%
Vitamin A	0.7mg	41%
Iron	0.7mg	7%
Calcium	35.9mg	7%

* 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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