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Roasted Winter Vegetables

This recipe contains butternut squash, olive oil, parsnips, carrots, sweet potato and more.
8 Servings - 55 min - foodnetwork.com
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Servings:8  | Calories:179 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 32g
11 %
Fiber 7g
28 %
Sugars 9g
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Cholesterol 0mg
0 %
Sodium 500mg
21 %
Protein 3g
5 %
Calories:
28% Butternut squash
26% Olive oil
23% Parsnips
21% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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

Directions : View recipe directions on foodnetwork.com
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