Directions:
- In a large bowl, combine the squash, parsnips, brussels sprouts and carrots. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
- Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-45 minutes or until tender, stirring occasionally. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.21 Kcal (566 kJ) | ||
| Calories from fat | 59.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Cholesterol | 17.43mg | 6% | |
| Sodium | 35.69mg | 1% | |
| Potassium | 591.82mg | 13% | |
| Total Carbs | 19.7g | 7% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 73.18 Kcal (306 kJ) | ||
| Calories from fat | 32.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 10% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 6% | |
| Sodium | 19.31mg | 1% | |
| Potassium | 320.31mg | 13% | |
| Total Carbs | 10.66g | 7% | |
| Sugars | 2.46g | 18% | |
| Dietary Fiber | 2.29g | 17% | |
| Protein | 1.16g | 4% | |
| Vitamin C | 21.2mg | 65% | |
| Vitamin A | 0.9mg | 57% | |
| Iron | 1mg | 10% | |
| Calcium | 46.4mg | 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.
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