Roasted Harvest Vegetables Recipe

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Ingredients:

Serving

4 carrots (about 3/4 lb)
2 sweet potatoes (about 1 lb total )
1 butternut squash (about 2 lb)
8 garlic cloves
2 tbsp olive oil
coarse salt , to taste
ground pepper , to taste

Directions:

Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.61 Kcal (639 kJ)
Calories from fat	31.77 Kcal
		% Daily Value*
Total Fat	3.53g	5%
Sodium	65.56mg	3%
Potassium	738.2mg	16%
Total Carbs	30.18g	10%
Sugars	6.69g	27%
Dietary Fiber	5.3g	21%
Protein	2.87g	6%
Vitamin C	28.4mg	47%
Vitamin A	2.1mg	71%
Iron	1.8mg	10%
Calcium	90.9mg	9%

Amount Per 100 g
Calories	69.66 Kcal (292 kJ)
Calories from fat	14.5 Kcal
		% Daily Value*
Total Fat	1.61g	5%
Sodium	29.92mg	3%
Potassium	336.96mg	16%
Total Carbs	13.78g	10%
Sugars	3.05g	27%
Dietary Fiber	2.42g	21%
Protein	1.31g	6%
Vitamin C	13mg	47%
Vitamin A	1mg	71%
Iron	0.8mg	10%
Calcium	41.5mg	9%

* 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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