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Honey and Herb-Roasted Root Vegetables Recipe

Honey and Herb-Roasted Root Vegetables Recipe

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Ingredients

Count

Nutrition

224

Calories

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Ingredients:

Serving

1 1/2 cups sliced fennel bulb (about 1 small bulb)
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 1/4 cups (1/2-inch) cubed red potato
1 cup (1/2-inch) cubed peeled turnip
1 cup (1/2-inch- thick) slices parsnip
1 tbsp olive oil
3/4 tsp salt
1/2 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
6 garlic cloves, peeled
3 large shallots, peeled and halved
cooking spray
1 tbsp honey
1 1/2 tsp cider vinegar

Directions:

Preheat oven to 450°.
Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	224.33 Kcal (939 kJ)
Calories from fat	31.96 Kcal
		% Daily Value*
Total Fat	3.55g	5%
Sodium	502.12mg	21%
Potassium	1081.49mg	23%
Total Carbs	46.11g	15%
Sugars	16.29g	65%
Dietary Fiber	7.48g	30%
Protein	6.15g	12%
Vitamin C	37.9mg	63%
Vitamin A	0.5mg	18%
Iron	2.8mg	15%
Calcium	108.5mg	11%

Amount Per 100 g
Calories	72.09 Kcal (302 kJ)
Calories from fat	10.27 Kcal
		% Daily Value*
Total Fat	1.14g	5%
Sodium	161.36mg	21%
Potassium	347.54mg	23%
Total Carbs	14.82g	15%
Sugars	5.23g	65%
Dietary Fiber	2.41g	30%
Protein	1.98g	12%
Vitamin C	12.2mg	63%
Vitamin A	0.2mg	18%
Iron	0.9mg	15%
Calcium	34.9mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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