11 Ingredients
  • 1 pound medium carrots, peeled, halved lengthwise, then crosswise
  • 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
  • 1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
  • 1 1/4 pounds brussels sprouts, trimmed, halved
  • 6 tablespoons olive oil, divided
  • 3/4 cup pecans
  • 1/4 cup grated Parmesan cheese (about 1 ounce)
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon finely grated lemon peel
  • 1 small garlic clove, minced
Nutrition
281
14% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

28% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

9% 28

Carbs (net)

- 18

Fiber

37% 9

Sugars

- 10

Sugars, added

- 0

Protein

13% 6

Cholesterol

1% 2

Sodium

6% 151

Calcium

14% 139

Magnesium

14% 60

Potassium

18% 836

Iron

12% 2

Zinc

13% 1

Phosphorus

25% 177

Vitamin A

57% 516

Vitamin C

100% 90

Thiamin (B1)

23% 0

Riboflavin (B2)

13% 0

Niacin (B3)

12% 2

Vitamin B6

28% 0

Folate equivalent (total)

27% 106

Folate (food)

- 106

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

23% 3

Vitamin K

152% 183
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