Roasted Winter Vegetables Recipe

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Ingredients:

Serving

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
1 tbsp chopped fresh thyme
salt and pepper

Directions:

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.
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 Serving Per 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%

Amount Per 100 g
Calories	120.11 Kcal (503 kJ)
Calories from fat	71.35 Kcal
		% Daily Value*
Total Fat	7.93g	65%
Sodium	42.68mg	9%
Potassium	308.58mg	35%
Total Carbs	12.25g	22%
Sugars	3.54g	75%
Dietary Fiber	2.55g	54%
Protein	1.19g	13%
Vitamin C	9.2mg	81%
Vitamin A	0.9mg	162%
Iron	0.6mg	17%
Calcium	35.3mg	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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