Directions:
- Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
- Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.62 Kcal (572 kJ) | ||
| Calories from fat | 63.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 43.62mg | 2% | |
| Potassium | 660.67mg | 14% | |
| Total Carbs | 15.52g | 5% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 110.2mg | 184% | |
| Iron | 0.9mg | 5% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.46 Kcal (266 kJ) | ||
| Calories from fat | 29.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 11% | |
|---|---|---|---|
| Sodium | 20.26mg | 2% | |
| Potassium | 306.89mg | 14% | |
| Total Carbs | 7.21g | 5% | |
| Sugars | 2.34g | 20% | |
| Dietary Fiber | 2.45g | 21% | |
| Protein | 2.5g | 11% | |
| Vitamin C | 51.2mg | 184% | |
| Iron | 0.4mg | 5% | |
| Calcium | 25.2mg | 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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