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% |
Nancy L. Fitness 