Originally published as Garlic Roasted Winter Vegetables in Taste of Home Christmas Annual Annual 2010, p101
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare.—Donna Lamano, Olathe, Kansas
Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 47 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 311.3mg | 8 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.7g | ||
Protein 1.3g | 2 % | |
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. |
Calories per serving: 47
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