Roasted Root Veggies

Name: Roasted Root Veggies
Yield: 4 servings
Ingredients: 2 1/2 lbs assorted root vegetables like beets, carrots, parsnips and onion, cut into bite-size pieces; 2 cloves garlic, peeled; 4 sprigs fresh thyme; 3 tbsp olive oil

Vegan Vegetarian

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Ingredients

2 1/2 lbs assorted root vegetables like beets, carrots, parsnips and onion, cut into bite-size pieces ⓘ
2 cloves garlic, peeled
4 sprigs fresh thyme ⓘ
3 tbsp olive oil ⓘ

Instructions

Preheat oven to 425°F. Line a roasting pan with aluminum foil.
Toss vegetables, garlic and thyme with olive oil in prepared pan. Roast, stirring once, for 25 mins, or until vegetables are tender. Smash garlic and remove thyme sprigs. Season.

Nutrition & Diet Analysis (per serving)

334 kcal 17% DV

Protein Fat Carbs

Macronutrients

Protein 3.5g 7% DV

Total Fat 29.6g 38% DV

Carbs 16.5g 6% DV

Fiber 4.1g 15% DV

Sugar 0.9g 2% DV

Electrolytes

Sodium 138.8mg 6% DV

Potassium 178.3mg 4% DV

Vitamins & Minerals

Vitamin A 62.8mcg 7% DV

Vitamin C 40.1mg 45% DV

Vitamin D 0.1mcg

Calcium 108.3mg 8% DV

Iron 5.3mg 29% 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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