Roast Vegetable Salsa

Name: Roast Vegetable Salsa
Yield: 4 servings
Ingredients: 1/2 None butternut pumpkin, peeled and chopped; 2 None parsnips, peeled and chopped; 1 None carrot, chopped; 1 None beet, peeled and chopped; 2 sprigs lemon thyme; 1 tbsp vegetable or olive oil; 1.5 oz green olives; 1/3 cup fresh flat-leaf parsley, chopped

Vegetarian Dairy

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Ingredients

1/2 None butternut pumpkin, peeled and chopped ⓘ
2 None parsnips, peeled and chopped
1 None carrot, chopped ⓘ
1 None beet, peeled and chopped ⓘ
2 sprigs lemon thyme ⓘ
1 tbsp vegetable or olive oil ⓘ
1.5 oz green olives ⓘ
1/3 cup fresh flat-leaf parsley, chopped ⓘ

Instructions

Preheat oven to 400°F. Line a large baking tray with parchment paper. Toss vegetables with lemon thyme and oil, season and transfer to prepared tray. Bake for 30-35 mins or until tender. Add olives and parsley and serve.

Nutrition & Diet Analysis (per serving)

247 kcal 12% DV

Protein Fat Carbs

Macronutrients

Protein 12.6g 25% DV

Total Fat 6.1g 8% DV

Carbs 45.2g 16% DV

Fiber 20.6g 74% DV

Sugar 12.5g 25% DV

Electrolytes

Sodium 742.3mg 32% DV

Potassium 2747.8mg 58% DV

Vitamins & Minerals

Vitamin A 1166.5mcg 100% DV

Vitamin C 92.9mg 100% DV

Calcium 276.5mg 21% DV

Iron 20.5mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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