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Roasted Vegetables Recipe

See full recipe on: Group Recipes



Ingredients

Roasted winter vegetables:
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Nutrition 8 servings

Per Serving % Daily Value
Calories 180
Fat 5g 8%
Carbs 33g 11%
Protein 2g 5%
Fiber 7g 29%
Cholesterol
Sodium 497mg 20%
     
Fat
Carbs
Protein

Preparation






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