Roasted Root Vegetables Plus

12 55 682
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 2
Roasted Root Vegetables Plus
Health Highlights

Ingredients


6 medium spear(s) Asparagus
10 potato Potato (mini; white and red (cut into quarters))
1 medium Carrots ((peeled and cut into 2-inch pieces then cut into quarters lengthwise))
1 parsnip(s) Parsnip (medium; (peeled and cut into 2-inch pieces then cut into quarters lengthwise))
1 squash Delicata squash (medium; (cut into rings 1-inch thick; seeds removed and each ring cut into quarters))
4 cup Baby spinach (fresh; (roughly chopped))
2 tbsp Balsamic vinegar
2 tbsp Dijon mustard
2 tbsp Honey
1 tsp Sage, ground
1 tsp Rosemary, dried
1/2 tsp Black pepper

Instructions


  1. Preheat the oven to Bake at 400° F. Prepare a baking sheet with parchment paper or silicone mat.
  2. Prepare all the vegetables and set aside.
  3. Mix together the balsamic vinegar, Dijon mustard, honey, sage, rosemary and black pepper.
  4. Add all the vegetables except the spinach into sauce and mix until all vegetables are well coated. Once coated, pour onto the baking sheet and ensure vegetables are spread out into one layer.
  5. Roast uncovered for 45-60 minutes or until all vegetables are tender.
  6. On a plate, place the spinach and top with the roasted vegetables.

Nutrition Facts

Per Portion

Calories 682
Calories from fat 11.3
Calories from saturated fat 3.2
Total Fat 1.3 g
Saturated Fat 0.4 g
Trans Fat 0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 330 mg
Potassium 4667 mg
Total Carbohydrate 157 g
Dietary Fiber 25.3 g
Sugars 45 g
Protein 23.6 g

Dietary servings

Per Portion


Vegetables 16.9

Energy sources


Pygal85%420.9995168844495272.58287256374142%310.156234280617141.8783387859910814%343.068746104787115.4000943108139385%14%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad
Side




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