ROASTED WINTER VEGETABLES

RawVeggiesA  AvocadoA  CarrotsA    SquashA

Ingredients

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled and seeded (about 2 pounds)

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped parsley

Directions

Preheat the oven to 425 degrees F.

Cut the vegetables into 1 to 1 1/4-inch cubes.  The vegetables will shrink while baking, avoid cutting them too small.

Place all the cut vegetables in a large mixing bowl.

Drizzle them with olive oil, salt, and pepper, tossing them well.

Place them in a single layer on 2 baking sheets.

Bake for 25 – 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Nutritional Information:

Calories 120.44                    % Daily Value

Total Fat  3.78g 6%
Total Fat  3.78g 6%
Saturated Fat  0.54g 3%
Trans Fat  0g
Cholesterol  0mg 0%
Sodium  204.68mg  9%
Total Carbohydrate  21.61g 7%
Dietary Fiber  4.75g 19%
Sugars  5.71g
Protein  1.75g  3%
Vitamin A  (IU) 6451.24 129%
Vitamin  C 21.95mg 37%
Calcium  61.16mg 6%
Iron  0.92mg 5%

 

About

Fitness Trainer. Founder of Nancy L. Fitness and the Fit Cui Fitness and Cuisine Program.

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Posted in Nutrition

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