Posted on by Cary Gersh

Roasted Root Vegetables

Roasted Root Vegetables
Serves 6
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1817 calories
201 g
0 g
112 g
21 g
16 g
1964 g
5476 g
86 g
0 g
93 g
Nutrition Facts
Serving Size
1964g
Servings
6
Amount Per Serving
Calories 1817
Calories from Fat 990
% Daily Value *
Total Fat 112g
173%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 80g
Cholesterol 0mg
0%
Sodium 5476mg
228%
Total Carbohydrates 201g
67%
Dietary Fiber 56g
224%
Sugars 86g
Protein 21g
Vitamin A
1518%
Vitamin C
535%
Calcium
73%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound turnips
  2. 1 pound rutabagas
  3. 1 pound carrots
  4. 1 pound parsnips
  5. 3 shallots, halved
  6. 1/2 cup olive oil
  7. 2 tablespoons chopped fresh rosemary
  8. 2 teaspoons kosher salt
  9. 1 teaspoon black pepper
  10. 8 garlic cloves
Instructions
  1. Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients.
  2. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
Notes
  1. Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.
Adapted from myrecipes.com
beta
calories
1817
fat
112g
protein
21g
carbs
201g
more
Adapted from myrecipes.com
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