Ingredients

  • 1 pound sweet potatoes (peeled and cut into 1 ¼-inch cubes)
  • 3/4 pound carrots (peeled and cut into ¾-inch rounds)
  • 3/4 pound parsnips (peeled and cut into ¾-inch rounds)
  • 1 acorn squash (unpeeled, seeded, cut into 1 ¼-inch pieces)
  • 1 red onion (large, peeled, with root end left intact cut into ½-inch wedges)
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves
  • salt
  • pepper
  • nonstick cooking spray
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NutritionView more

220Calories
Sodium7%DV170mg
Fat14%DV9g
Protein6%DV3g
Carbs11%DV34g
Fiber28%DV7g

PER SERVING *

Calories220Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium170mg7%
Potassium720mg21%
Protein3g6%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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