Roasted Winter Vegetables
by patimurdock
Root veggies delicious roasted then use the leftovers for soup.
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INGREDIENTS
- 1 pound carrots ; peeled
- 1 pound parsnips ; peeled
- 1 large sweet potatoe ; peeled
- 1 small Butternut squash ; peeled and seeded
- 3 tablespoons Extra virgin olive oil
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Ground black pepper
- 2 tablespoons flat leaf parsley ; chopped
INSTRUCTIONS
Preheat oven to 425 degrees.
Cut the vegetables in 1 to 1 1/4 inch cubes. They will shrink while baking so don't cut too small.
Toss all vegetables with olive oil. Use more if needed to lightly coat all of them. Place on one layer on two sheet pans. Salt and pepper them. Bake for 25-35 minutes until all are tender, turning once with metal spatula.
Sprinkle with parsley, season to taste, serve hot.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (119g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 110 | ||
| Calories from Fat: 48 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.4g | 7 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 3.8g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 262.9mg | 9 % | |
| Potassium 396.2mg | 10 % | |
| Total Carbohydrate 15.6g | 5 % | |
| Dietary Fiber 4.4g | 18 % | |
| Sugars, other 11.2g | ||
| Protein 1.2g | 2 % | |
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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: 110
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