Roasted Root Vegetables

6 75 187
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 2
Roasted Root Vegetables
Health Highlights

Ingredients


1 cup chopped Carrots (peeled)
1 cup Beets, raw (peeled and chopped)
1 cup Sweet potato* (peeled and chopped)
2 tsp Truffle oil
3/4 tsp Rosemary, dried
1/4 tsp Sea Salt

Instructions


  1. Preheat oven to 425 degrees F.
  2. Place chopped vegetables in baking dish or pan.
  3. Drizzle with truffle (or olive oil), sea salt and rosemary.
  4. Cover and bake at 425 degrees F for 45-60 minutes.

Nutrition Facts

Per Portion

Calories 187
Calories from fat 46
Calories from saturated fat 5.2
Total Fat 5.1 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 408 mg
Potassium 415 mg
Total Carbohydrate 34 g
Dietary Fiber 4.2 g
Sugars 7.8 g
Protein 3 g

Dietary servings

Per Portion


Vegetables 1.9

Energy sources


Pygal69%452.54715186246017244.3657093197813325%299.0178308277892161.20723781394256%362.379788338726109.0372717917125369%25%6%CarbohydratesFatProtein

Meal Type(s)

Side




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