Roasted Vegetables Recipe

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Roasted Vegetables
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  3. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  4. Sprinkle with parsley, season to taste, and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 177.86 Kcal (745 kJ)
Calories from fat 47.37 Kcal
% Daily Value*
Total Fat 5.26g 8%
Sodium 456.32mg 19%
Potassium 854.99mg 18%
Total Carbs 32.88g 11%
Sugars 8.6g 34%
Dietary Fiber 7.35g 29%
Protein 2.64g 5%
Vitamin C 38.4mg 64%
Vitamin A 1.9mg 62%
Iron 1.9mg 11%
Calcium 100.4mg 10%
Amount Per 100 g
Calories 71.07 Kcal (298 kJ)
Calories from fat 18.93 Kcal
% Daily Value*
Total Fat 2.1g 8%
Sodium 182.33mg 19%
Potassium 341.63mg 18%
Total Carbs 13.14g 11%
Sugars 3.44g 34%
Dietary Fiber 2.94g 29%
Protein 1.05g 5%
Vitamin C 15.4mg 64%
Vitamin A 0.7mg 62%
Iron 0.8mg 11%
Calcium 40.1mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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