Main
Recipes
Course
Casseroles
Honey and Herb Roasted Root Vegetables (Cooking Light) Recipe

Honey and Herb Roasted Root Vegetables (Cooking Light) Recipe

Posted by

Rate It!

Honey and Herb Roasted Root Vegetables (Cooking Light)

Add your photo!

Ingredients

Count

Nutrition

236

Calories

Comments Print recipe

Ingredients:

Serving

1 1/2 cup sliced fennel bulb
1 1/2 cup peeled butternut squash
1 1/4 cup cubed red potatoes
1 cup 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 ground black pepper
6 clove garlic 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 large bowl. toss well. ARrange vegetable mixdture in single layer on jelly roll pan coated with spray. Bake at 450' for 25 minutes or until vegetables are browned and tender. Place vegatable mixture in large bowl. Add honey and cider vinegar to vegetables and toss well.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	236.05 Kcal (988 kJ)
Calories from fat	31.96 Kcal
		% Daily Value*
Total Fat	3.55g	5%
Sodium	503.24mg	21%
Potassium	1120.41mg	24%
Total Carbs	49.07g	16%
Sugars	17.83g	71%
Dietary Fiber	8.79g	35%
Protein	6.11g	12%
Vitamin C	42.2mg	70%
Vitamin A	0.5mg	18%
Iron	2.9mg	16%
Calcium	119.1mg	12%

Amount Per 100 g
Calories	72.24 Kcal (302 kJ)
Calories from fat	9.78 Kcal
		% Daily Value*
Total Fat	1.09g	5%
Sodium	154.02mg	21%
Potassium	342.9mg	24%
Total Carbs	15.02g	16%
Sugars	5.46g	71%
Dietary Fiber	2.69g	35%
Protein	1.87g	12%
Vitamin C	12.9mg	70%
Vitamin A	0.2mg	18%
Iron	0.9mg	16%
Calcium	36.5mg	12%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Honey and Herb-Roasted Root Vegetables

Sliced fennel bulb (about 1 small bulb) and 13 more..
Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Tomatoes, halved, Olive oil, Sea salt, Chopped fresh thyme and 19 more..
Roasted Parsnips

Parsnips, Olive oil, Salt, Paprika and 1 more..
Roasted Sweet Potato and Rocket Salad

Olive oil, Salt and ground black pepper to taste and 13 more..
Garlic-Roasted New Potatoes

Olive oil, Salt, Paprika, Pepper, Garlic, minced and 1 more..
Winter Harvest Vegetable Soup

Carrots, halved and thinly sliced, Chopped celery and 16 more..
Chicken Braised with Figs on Wilted Escarole

Port or other sweet red wine, Dried figs, halved and 19 more..
Duck Breasts with Cider-Farro Risotto

Farro, Fat-free , less-sodium chicken broth, Apple cider and 14 more..
Roast Vegetable Medley

Baby carrots with tops (about 5 oz), Extravirgin olive oil and 12 more..
Spanish-Style Cod in Tomato Broth

Boil-in-bag brown rice, Olive oil, Salt, Smoked paprika and 12 more..
Creamy Mushroom & Roasted Onion Soup

Onions, divided, Olive oil, divided and 12 more..
Herbed Goat Cheese Spread

Chevre (goat cheese), Low-fat plain yogurt, Olive oil and 6 more..