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.
Nutrition Facts
| 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.
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