9 Ingredients
  • 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch lengths
  • 1 pound parsnips, cut into 2-inch lengths
  • 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled, halved if large
  • 3 rosemary sprigs
  • 3 tablespoons olive oil
  • coarse salt
  • ground pepper
Nutrition
206
10% daily value
8 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

13% 39

Carbs (net)

- 29

Fiber

37% 9

Sugars

- 14

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

31% 744

Calcium

13% 126

Magnesium

17% 72

Potassium

21% 1007

Iron

12% 2

Zinc

9% 1

Phosphorus

21% 146

Vitamin A

95% 856

Vitamin C

50% 45

Thiamin (B1)

20% 0

Riboflavin (B2)

9% 0

Niacin (B3)

14% 2

Vitamin B6

38% 0

Folate equivalent (total)

25% 100

Folate (food)

- 100

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

22% 26
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