I’m delighted to see that roasting vegetables is catching on like wildfire. What’s not to love? This ancient cooking method concentrates the vegetables’ sweetness and creates a delicious bronze crust.
Ingredients
- 1 parsnip
- 2 carrots
- 1 sweet potato (good-sized)
- 1 sweet onion (large)
- 2 cups broccoli florets
- 1 red or yellow sweet pepper
- 2 tbsp olive oil
- Salt and freshly ground pepper to taste
How to Make It
- Preheat oven to 400 degrees.
- Peel and/or cut vegetables into bite-size cubes. Combine in mixing bowl and toss with olive oil. Season with salt and pepper.
- Transfer vegetables to roasting pan and roast for 25 minutes, turning vegetables about halfway through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 151 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Trans Fat 0.0 g |
carbohydrates 24 g 18% |
Dietary Fiber 5 g 13% |
Sugars 50 g 56% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |