Roasted Winter Vegetables Recipe

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Ingredients:

Serving

1 lb carrot, peeled
1 lb parsnip, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 lb)
3 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
2 tbsp chopped flat leaf parsley

Directions:

Preheat the oven to 425 degrees F.
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.
Place all the cut vegetables in a single layer on 2 baking sheets. 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.
Sprinkle with parsley, season to taste, and serve hot.

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Nutrition Facts

Per Serving Per 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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