Roasted Winter Vegetables Recipe

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Ingredients:

Serving

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 tsp olive oil
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper

Directions:

Place the first seven ingredients in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.62 Kcal (710 kJ)
Calories from fat	30.47 Kcal
		% Daily Value*
Total Fat	3.39g	5%
Sodium	151.38mg	6%
Potassium	857.95mg	18%
Total Carbs	32.7g	11%
Sugars	7.77g	31%
Dietary Fiber	5.31g	21%
Protein	4.46g	9%
Vitamin C	24.6mg	41%
Vitamin A	0.4mg	15%
Iron	1.9mg	11%
Calcium	57.2mg	6%

Amount Per 100 g
Calories	73.82 Kcal (309 kJ)
Calories from fat	13.26 Kcal
		% Daily Value*
Total Fat	1.47g	5%
Sodium	65.88mg	6%
Potassium	373.41mg	18%
Total Carbs	14.23g	11%
Sugars	3.38g	31%
Dietary Fiber	2.31g	21%
Protein	1.94g	9%
Vitamin C	10.7mg	41%
Vitamin A	0.2mg	15%
Iron	0.8mg	11%
Calcium	24.9mg	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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