Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/4 tsp sea salt; 1/2 tsp black pepper; 2 tbsps olive oil; 1 cup beet; 1 cup chopped onion; 1 cup slices parsnip; 1 cup cubed turnip; 1 cup sliced summer squash; 1 cup chopped red pepper

Ingredients

1 cup summer squash, cubed

1 cup red pepper, cubed

Directions

1.	Preheat oven to 400 °F (205 °C).
2.	Cut vegetables into 1" cubes.
3.	Spread vegetables out evenly on a cookie sheet in a single layer. Drizzle with olive oil and toss to make sure all veggies are covered. Sprinkle with sea salt and black pepper.
4.	Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.

Nutrition summary

There are 140 calories in 1 serving of Roasted Root Vegetables.

Calorie split: 43% fat, 50% carbs, 6% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

140

% Daily Values*

Total Fat

7.14g

9%

Saturated Fat

1.009g

5%

Trans Fat

-

Polyunsaturated Fat

0.875g

Monounsaturated Fat

4.994g

Cholesterol

0mg

0%

Sodium

200mg

9%

Total Carbohydrate

18.73g

7%

Dietary Fiber

4.8g

17%

Sugars

9.03g

Protein

2.35g

Vitamin D

-

Calcium

44mg

3%

Iron

1.01mg

6%

Potassium

510mg

11%

Vitamin A

62mcg

7%

Vitamin C

92.3mg

103%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.