CHK Roasted Vegetables
by RlM1976
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INGREDIENTS
- 4 each Red potatoes ; diced
- 1 bunch Parsnips ; peeled and sliced
- 1 each Sweet Onion ; wedged
- 1 bunch Carrot ; peeled and sliced
- 1 each Sweet Potato ; peeled and diced
- 1/4 cup Olive oil
- Kosher Salt
- Fresh Ground Pepper
- Mrs Dash
INSTRUCTIONS
Preheat oven to convection 375 degrees.
Combine ingredients as prepped tossing in oil and spices.
Roast on sheet pan for 15 minutes or until slight resistance when pierced.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (340g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 270 | ||
| Calories from Fat: 70 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.8g | 10 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 5.4g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 78mg | 3 % | |
| Potassium 1190.3mg | 31 % | |
| Total Carbohydrate 47.1g | 14 % | |
| Dietary Fiber 5.5g | 22 % | |
| Sugars, other 41.6g | ||
| Protein 5.2g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 270
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