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, garlic powder 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 | 186.01 Kcal (779 kJ) | ||
| Calories from fat | 47.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Sodium | 495.71mg | 21% | |
| Potassium | 884.77mg | 19% | |
| Total Carbs | 34.71g | 12% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 39.7mg | 66% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 1.9mg | 11% | |
| Calcium | 105.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 69.04 Kcal (289 kJ) | ||
| Calories from fat | 17.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 8% | |
|---|---|---|---|
| Sodium | 184mg | 21% | |
| Potassium | 328.41mg | 19% | |
| Total Carbs | 12.88g | 12% | |
| Sugars | 3.47g | 37% | |
| Dietary Fiber | 2.88g | 31% | |
| Protein | 1.06g | 6% | |
| Vitamin C | 14.8mg | 66% | |
| Vitamin A | 0.7mg | 62% | |
| Iron | 0.7mg | 11% | |
| Calcium | 39mg | 11% | |
* 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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