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Sherry-Roasted Root Vegetables Recipe

Sherry-Roasted Root Vegetables Recipe

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Ingredients:

Serving

2 cups (1/4-inch- thick) sliced parsnip
2 cups baby carrots (about 1/2 lb)
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/4 cup dry sherry
2 tbsp olive oil
1 1/2 tsp salt
1 tsp dried thyme
7 shallots, peeled (about 1/2 lb)
4 red potatoes, cut into 1/2-inch-thick wedges (about 1 lb)
2 turnips, peeled, quartered, and thinly sliced (about 1 lb)
cooking spray

Directions:

Preheat oven to 425°.
Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	90.76 Kcal (380 kJ)
Calories from fat	31.58 Kcal
		% Daily Value*
Total Fat	3.51g	5%
Sodium	505.24mg	21%
Potassium	316.25mg	7%
Total Carbs	11.33g	4%
Sugars	5.95g	24%
Dietary Fiber	3.21g	13%
Protein	1.82g	4%
Vitamin C	16.4mg	27%
Vitamin A	0.3mg	9%
Iron	0.8mg	5%
Calcium	44.5mg	4%

Amount Per 100 g
Calories	66.55 Kcal (279 kJ)
Calories from fat	23.15 Kcal
		% Daily Value*
Total Fat	2.57g	5%
Sodium	370.43mg	21%
Potassium	231.86mg	7%
Total Carbs	8.31g	4%
Sugars	4.37g	24%
Dietary Fiber	2.35g	13%
Protein	1.33g	4%
Vitamin C	12mg	27%
Vitamin A	0.2mg	9%
Iron	0.6mg	5%
Calcium	32.6mg	4%

* 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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