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Oven-Roasted Root Vegetables Recipe
Nutrition
Cal/Serving: 223Daily Value: 11%
Servings: 8
High-Fiber, Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 2g | 4% |
| Saturated | 0g | 2% |
| Carbs | 47g | 16% |
| Fiber | 10g | 42% |
| Sugars | 18g | 0% |
| Protein | 6g | 12% |
| Sodium | 106mg | 4% |
| Calcium | 158mg | 16% |
| Magnesium | 87mg | 22% |
| Potassium | 1304mg | 37% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 9% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 74mg | 123% |
| Thiamin (B1) | 0mg | 21% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 1mg | 32% |
| Folic Acid (B9) | 96µg | 24% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 34µg | 43% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- Vegetable cooking spray
- 3 medium red potatoes (about 1 pound), cut into 1-inch pieces
- 2 cups fresh or frozen whole baby carrots
- 1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
- 1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
- 2 medium red onions, cut into 8 wedges each
- 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 1/cups)
- 5 cloves garlic, cut into thin slices
- 1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
- 1 tablespoon olive oil
- 1 cup Swanson® Vegetable Broth (Regular or Certified Organic)
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 8 servings |
