Directions:
- Preheat oven to 400.
- Quarter, halve, and/or cut vegetables.
- Toss carrots and potatoes in garlic, olive oil, salt, and pepper. Let sit.
- Do the same with the brussel sprouts, squash, and onion separately.
- Roast carrots and potatoes for 10 minutes.
- Flip and add the remainder of vegetables. Roast for 35 minutes.
- Note: Timing may vary; it depends on how soft/crispy you want them.
- Garnish with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.19 Kcal (817 kJ) | ||
| Calories from fat | 84.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Sodium | 35.03mg | 1% | |
| Potassium | 384.78mg | 8% | |
| Total Carbs | 25.39g | 8% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.5mg | 8% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.98 Kcal (414 kJ) | ||
| Calories from fat | 42.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 14% | |
|---|---|---|---|
| Sodium | 17.77mg | 1% | |
| Potassium | 195.13mg | 8% | |
| Total Carbs | 12.88g | 8% | |
| Sugars | 1.59g | 13% | |
| Dietary Fiber | 1.93g | 15% | |
| Protein | 1.97g | 8% | |
| Vitamin C | 27.5mg | 90% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 0.8mg | 8% | |
| Calcium | 23.9mg | 5% | |
* 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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