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Roasted Fall Vegetables

Roasted Fall Vegetables

3 3 3 4 4 3
Recipe by
Food.com Food.com

Ingredients

  • 2 lbs butternut squash (peeled seeded and cut into 1 12 inch pieces)
  • 2 lbs new potatoes (red, 12 to 14)
  • 1 lb red onion (2 to 3)
  • 1 lb carrot (6 to 8 medium)
  • 5 garlic cloves (peeled and smashed)
  • 3 tbsps olive oil
  • coarse salt
  • pepper
Prep Time
20 min
Total Time
1 hr 40 min
Servings
12 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 140 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 360mg 15%
Potassium 700mg 20%
Total Carbohydrate 27g 9%
Dietary Fiber 5g 20%
Sugars 5g
Protein 3g
Vitamin A 250%
Vitamin C 60%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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