Directions:
- Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
- Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.94 Kcal (402 kJ) | ||
| Calories from fat | 63.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 62.43mg | 3% | |
| Potassium | 226.14mg | 5% | |
| Total Carbs | 7.7g | 3% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.52 Kcal (396 kJ) | ||
| Calories from fat | 62.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 11% | |
|---|---|---|---|
| Sodium | 61.5mg | 3% | |
| Potassium | 222.8mg | 5% | |
| Total Carbs | 7.59g | 3% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.3mg | 3% | |
* 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.
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