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Honey-Roasted Root Vegetables Recipe

Honey-Roasted Root Vegetables Recipe

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Ingredients

Count

Nutrition

127

Calories

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Ingredients:

Serving

2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tbsp olive oil
1/2 tsp salt
3 shallots, halved
cooking spray

Directions:

Preheat oven to 450°.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.79 Kcal (531 kJ)
Calories from fat	32.63 Kcal
		% Daily Value*
Total Fat	3.63g	6%
Sodium	202.03mg	8%
Potassium	453.87mg	10%
Total Carbs	22.26g	7%
Sugars	8.2g	33%
Dietary Fiber	4.64g	19%
Protein	2.7g	5%
Vitamin C	16.2mg	27%
Vitamin A	0.5mg	16%
Iron	1.1mg	6%
Calcium	57.9mg	6%

Amount Per 100 g
Calories	81.03 Kcal (339 kJ)
Calories from fat	20.85 Kcal
		% Daily Value*
Total Fat	2.32g	6%
Sodium	129.12mg	8%
Potassium	290.07mg	10%
Total Carbs	14.22g	7%
Sugars	5.24g	33%
Dietary Fiber	2.97g	19%
Protein	1.73g	5%
Vitamin C	10.3mg	27%
Vitamin A	0.3mg	16%
Iron	0.7mg	6%
Calcium	37mg	6%

* 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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