12 Ingredients
  • 8-10 Brussels sprouts, (about 8 ounces)
  • 8 cipollini onions, (about 4 ounces)
  • 1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 medium turnip, peeled, trimmed, cut into 1-inch pieces
  • 2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • freshly ground pepper
  • coarse salt
  • 2 tablespoons coarsely chopped parsley
  • 1 tablespoon fresh chervil sprigs
  • 1 tablespoon fresh thyme leaves
Nutrition
179
9% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 20

Fiber

28% 7

Sugars

- 6

Sugars, added

- 0

Protein

9% 5

Cholesterol

- 0

Sodium

25% 608

Calcium

9% 89

Magnesium

12% 52

Potassium

18% 833

Iron

14% 3

Zinc

8% 1

Phosphorus

18% 126

Vitamin A

20% 177

Vitamin C

82% 74

Thiamin (B1)

16% 0

Riboflavin (B2)

10% 0

Niacin (B3)

12% 2

Vitamin B6

25% 0

Folate equivalent (total)

24% 95

Folate (food)

- 95

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

175% 210
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