Rainbow Roasted Vegetables

6 70 193
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Rainbow Roasted Vegetables
Health Rating

Ingredients


5 medium Carrots (cut into 1-inch pieces)
3 beet(s) Beets, raw (peeled, cut into 1-inch pieces)
3 parsnip(s) Parsnip (cut into 1-inch pieces)
1 small Rutabaga, Swedish turnip, raw (peeled, cut into 1-inch pieces)
2 tbsp Extra virgin olive oil (or solid cooking fat)
1 pinch Sea salt

Instructions


1. Preheat oven to 400 degrees.

2. Combine the carrots, beets, parsnips, and rutabaga in a bowl and coat with oil or cooking fat and salt.

3. Transfer to a baking dish and bake until soft and browned on the outside, about 1 hour. Make sure to stir a couple of times while cooking.

Serve warm and enjoy!

Notes:

Vegetables

provide key vitamins and minerals that are important for vital health and maintenance of the body


Nutrition Facts

Per Portion

Calories 193
Calories from fat 67
Calories from saturated fat 9.3
Total Fat 7.4 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 155 mg
Potassium 844 mg
Total Carbohydrate 28.5 g
Dietary Fiber 6.3 g
Sugars 13.5 g
Protein 3.0 g

Dietary servings

Per Portion


Vegetables 3.5

Energy sources


Pygal59%464.1876708853497219.7487084693331435%292.5901492334944187.281160127504656%362.75270925167166108.9616744593281459%35%6%CarbohydratesFatProtein