Directions:
- Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces.
- Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices.
- Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting pan. Add beets; sprinkle vegetables with salt and pepper.
- Bake at 400° for 1 hour or until vegetables are tender, stirring twice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1012.86 Kcal (4241 kJ) | ||
| Calories from fat | 381.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.33g | 65% | |
|---|---|---|---|
| Sodium | 5134.93mg | 214% | |
| Potassium | 3807.6mg | 81% | |
| Total Carbs | 150.28g | 50% | |
| Sugars | 46.57g | 186% | |
| Dietary Fiber | 37.95g | 152% | |
| Protein | 17.7g | 35% | |
| Vitamin C | 135.8mg | 226% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 12.7mg | 71% | |
| Calcium | 527.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 82.2 Kcal (344 kJ) | ||
| Calories from fat | 30.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 65% | |
|---|---|---|---|
| Sodium | 416.75mg | 214% | |
| Potassium | 309.02mg | 81% | |
| Total Carbs | 12.2g | 50% | |
| Sugars | 3.78g | 186% | |
| Dietary Fiber | 3.08g | 152% | |
| Protein | 1.44g | 35% | |
| Vitamin C | 11mg | 226% | |
| Vitamin A | 0.2mg | 72% | |
| Iron | 1mg | 71% | |
| Calcium | 42.8mg | 53% | |
* 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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