...parsnips, potatoes, red onions, and beets.
1. In a large bowl, combine sweet potatoes, carrots, squash, and peppers. Toss with oil.
2. Spread vegetables on one or two large parchment-lined baking sheets. Roast in a pre-heated 375F oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking
3. To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl.
4. Toss hot roasted vegetables with dressing. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 23 (40%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 32mg||1 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.5g|
|Protein 0.1g||0 %|
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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: 58
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