Rosemary Root Vegetables Recipe

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Ingredients:

Serving

1 small rutabaga, peeled and chopped
1 medium sweet potato, peeled and chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1/4 lb fresh brussels sprouts, halved
2 tbsp olive oil
2 tbsp minced fresh rosemary
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Directions:

Place the vegetables in a large resealable plastic bag. Add the oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring once. Yield: 10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.48 Kcal (220 kJ)
Calories from fat	25.44 Kcal
		% Daily Value*
Total Fat	2.83g	4%
Sodium	136.9mg	6%
Potassium	174.72mg	4%
Total Carbs	6.32g	2%
Sugars	2.01g	8%
Dietary Fiber	1.55g	6%
Protein	0.95g	2%
Vitamin C	17.4mg	29%
Vitamin A	0.1mg	4%
Iron	0.3mg	2%
Calcium	22.7mg	2%

Amount Per 100 g
Calories	88.09 Kcal (369 kJ)
Calories from fat	42.7 Kcal
		% Daily Value*
Total Fat	4.74g	4%
Sodium	229.8mg	6%
Potassium	293.29mg	4%
Total Carbs	10.61g	2%
Sugars	3.37g	8%
Dietary Fiber	2.61g	6%
Protein	1.6g	2%
Vitamin C	29.2mg	29%
Vitamin A	0.2mg	4%
Iron	0.5mg	2%
Calcium	38.2mg	2%

* 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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