7 Ingredients
  • 3 large carrots, cut into 1 1/2-inch pieces (about 3 cups)
  • 2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups)
  • 1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)
  • 1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups)
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper
Nutrition
113
6% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 13

Fiber

16% 4

Sugars

- 4

Sugars, added

- 0

Protein

3% 1

Cholesterol

- 0

Sodium

11% 275

Calcium

4% 45

Magnesium

7% 29

Potassium

8% 386

Iron

5% 1

Zinc

4% 0

Phosphorus

8% 55

Vitamin A

54% 489

Vitamin C

16% 15

Thiamin (B1)

8% 0

Riboflavin (B2)

4% 0

Niacin (B3)

6% 1

Vitamin B6

12% 0

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 90
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