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Roasted harvest vegetables Recipe

Roasted harvest vegetables Recipe

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Ingredients:

Serving

1/4 cup olive oil
1/4 cup vegetable oil
1 tsp salt
1/2 tsp pepper
1/2 lb carrots peeled and sliced
1/2 lb brussels sprouts trimmed and halved
1/2 lb potatoes halved, quartered
1 butternut squash peeled and diced

Directions:

Preheat oven to 400 degrees. Line a large jelly roll pan with aluminum foil. In a large bowl, mix the olive oil, broth, salt, and pepper and then toss with the mixed vegetables to coat. Drain and save the remaining broth mixture, then spread the vegetables on the jelly roll pan. Pour the reserved broth mixture over the vegetables. Roast for 35 to 40 minutes or until tender, stirring once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1415.77 Kcal (5928 kJ)
Calories from fat	994.38 Kcal
		% Daily Value*
Total Fat	110.49g	170%
Sodium	2669.17mg	111%
Potassium	2880.37mg	61%
Total Carbs	105.97g	35%
Sugars	27.75g	111%
Dietary Fiber	25.76g	103%
Protein	15.12g	30%
Vitamin C	240.3mg	400%
Vitamin A	5.9mg	198%
Iron	6.1mg	34%
Calcium	311.8mg	31%

Amount Per 100 g
Calories	150.96 Kcal (632 kJ)
Calories from fat	106.03 Kcal
		% Daily Value*
Total Fat	11.78g	170%
Sodium	284.6mg	111%
Potassium	307.12mg	61%
Total Carbs	11.3g	35%
Sugars	2.96g	111%
Dietary Fiber	2.75g	103%
Protein	1.61g	30%
Vitamin C	25.6mg	400%
Vitamin A	0.6mg	198%
Iron	0.6mg	34%
Calcium	33.2mg	31%

* 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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