dish
Roasted Root Vegetables

4
Serves
147
Calories
14
Nutrients
13
Vitamins

Ingredients

1 1/2 pounds assorted root vegetables , such as parsnips, carrots and beets
2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 350°F.

2. Peel and cut vegetables into 1/2" cubes. Toss in olive oil and season with salt and pepper.

3. Place on a baking sheet and roast in the oven for 15 to 20 minutes. The vegetables are cooked when they are easily pierced by a fork.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
147
Protein
2 g
Total Carbohydrate
20 g
Dietary Fiber
3 g
Soluble Fiber
2 g
Insoluble Fiber
4 g
Sugar
7 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
5 %
Percent Calories from Carbohydrate
54 %
Percent Calories from Fat
43 %
Vitamin A
1 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
32 mg
Vitamin D
0 IU
Folate
69 mcg
Vitamin E
2 IU
Vitamin K
1 mcg
Pantothenic Acid
1 mg
Calcium
39 mg
Iron
1 mg
Phosphorus
101 mg
Potassium
795 mg
Sodium
47 mg
Zinc
1 mg