Roasted Root Vegetables – Healthy Weight Loss Recipe

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(makes 8-10 servings)

 

Ingredients: Nutrition Facts for Roasted Root Vegetables
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1 large sweet potato, peeled and cut into 1″ pieces

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2 cups carrots, washed (leave skins on), cut into 1″ pieces

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1 rutabaga, peeled and cut into 1″ pieces

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2 small turnips, (leave skins on), cut into 1″ pieces

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2 parsnips, peeled and cut into 1″ pieces

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2 teaspoons snipped fresh thyme or rosemary

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1 tablespoon olive oil

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Salt and pepper, to taste
*Nutrition Facts calculated without added salt

small bullet 1 tablespoon balsamic or red wine vinegar

 

Directions:
1. Preheat oven to 450º.
2. In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.
3. Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.
4. Toss vegetables with balsamic or red wine vinegar then serve.

 

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/8 of recipe (130 g)
Servings Per Recipe: 8
Amount per serving
Calories 79
Calories from fat 18
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 34 mg
Total Carbohydrates 15 g
Dietary Fiber 4 g
Sugars 0 g
Protein 1 g
Vitamin A 240%
Vitamin C 40%
Calcium 4%
Iron 4%

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