Roasted Autumn Vegetables Recipe

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Ingredients

Count

Nutrition

151

Calories

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Ingredients:

Serving

6 medium-large beets, greens trimmed to 1 inch, scrubbed, and dried
3 tbsp olive oil
salt and pepper
1 3/4 lb parsnips, peeled, trimmed and cut into 1/2-inch slices
2 (10 oz.) packages brussels sprouts, trimmed and halved lengthwise
2 tbsp chopped flat-leaf parsley

Directions:

Preheat oven to 425°F. Wrap beets in heavy-duty foil and seal edges well. Roast for 1 1/2 hours. When cool enough to handle, remove greens, slip off peel and halve crosswise; cut halves into 8 wedges. Toss with 1 tsp. oil and salt and pepper.
Toss parsnips with salt, pepper and 1 Tbsp. oil on a rimmed baking sheet. Roast in oven, turning once, until fork-tender, 30 minutes.
Toss Brussels sprouts with remaining oil, salt and pepper on another baking sheet. Roast, turning twice, until softened, 15 to 20 minutes.
Arrange on a platter. (Vegetables can be made several hours ahead and kept, covered, at room temperature.) Sprinkle with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.65 Kcal (631 kJ)
Calories from fat	47.34 Kcal
		% Daily Value*
Total Fat	5.26g	8%
Sodium	60.19mg	3%
Potassium	604.72mg	13%
Total Carbs	24.7g	8%
Sugars	9.42g	38%
Dietary Fiber	7.12g	28%
Protein	2.46g	5%
Vitamin C	27.2mg	45%
Iron	1.7mg	10%
Calcium	49.8mg	5%

Amount Per 100 g
Calories	86.58 Kcal (362 kJ)
Calories from fat	27.21 Kcal
		% Daily Value*
Total Fat	3.02g	8%
Sodium	34.6mg	3%
Potassium	347.56mg	13%
Total Carbs	14.2g	8%
Sugars	5.41g	38%
Dietary Fiber	4.09g	28%
Protein	1.42g	5%
Vitamin C	15.6mg	45%
Iron	1mg	10%
Calcium	28.6mg	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.

Tastes

salty
savory
bitter
sweet

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