Roasted Fall Vegetables Recipe

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Ingredients

Count

Nutrition

989

Calories

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Ingredients:

Serving

Directions:

Preheat oven to 425°. Cut tops from yellow and candy cane beets, leaving 1/2-inch stems. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle vegetables in pan with 1/2 tsp. salt and 1/4 tsp. pepper.
Toss candy cane beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on remaining side of jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
Bake at 425° for 15 minutes; stir once, and bake 15 minutes or until tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	989.25 Kcal (4142 kJ)
Calories from fat	378.31 Kcal
		% Daily Value*
Total Fat	42.03g	65%
Sodium	3072.91mg	128%
Potassium	3747.28mg	80%
Total Carbs	148.34g	49%
Sugars	102.93g	412%
Dietary Fiber	41.37g	165%
Protein	21.44g	43%
Vitamin C	62.8mg	105%
Vitamin A	5mg	167%
Iron	6.7mg	37%
Calcium	371.1mg	37%

Amount Per 100 g
Calories	67.75 Kcal (284 kJ)
Calories from fat	25.91 Kcal
		% Daily Value*
Total Fat	2.88g	65%
Sodium	210.46mg	128%
Potassium	256.65mg	80%
Total Carbs	10.16g	49%
Sugars	7.05g	412%
Dietary Fiber	2.83g	165%
Protein	1.47g	43%
Vitamin C	4.3mg	105%
Vitamin A	0.3mg	167%
Iron	0.5mg	37%
Calcium	25.4mg	37%

* 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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