Roasted Winter Vegetables Recipe

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Roasted Winter Vegetables
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Ingredients:

  • 3 large carrots , cut into 1 1/2-inch pieces (about 3 cups)
  • 2 large parsnips , cut into 1 1/2-inch pieces (about 2 1/2 cups)
  • 1 large sweet potato, peeled , cut into 1 1/2-inch pieces (about 1 1/2 cups)
  • 1 small butternut squash, peeled, seeded , cut into 1 1/2-inch pieces (about 2 cups)
  • 3 tbsp olive oil
  • salt and pepper

Directions:

  1. Preheat oven to 425°F; line 2 large baking sheets with foil. Combine carrots, parsnips, sweet potato and squash in a large bowl. Add olive oil, thyme, salt and pepper, and toss to coat.
  2. Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 637.07 Kcal (2667 kJ)
Calories from fat 378.43 Kcal
% Daily Value*
Total Fat 42.05g 65%
Sodium 226.36mg 9%
Potassium 1636.73mg 35%
Total Carbs 64.98g 22%
Sugars 18.8g 75%
Dietary Fiber 13.52g 54%
Protein 6.3g 13%
Vitamin C 48.8mg 81%
Vitamin A 4.9mg 162%
Iron 3.1mg 17%
Calcium 187.2mg 19%

* 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

  • 15.4
    Points
  • 17
    PointsPlus

Good Points

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

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