Sheet-Pan Roasted Root Vegetables
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
Source: EatingWell.com, April 2017
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
Equipment: Parchment paper
Nutrition Facts
Serving Size: 1 cup
Per Serving:
112 calories; protein 1.5g; carbohydrates 15.2g; dietary fiber 3.4g; sugars 5.7g; fat 5.5g; saturated fat 0.8g; vitamin a iu 5767.3IU; vitamin c 11.6mg; folate 52.6mcg; calcium 34.1mg; iron 0.6mg; magnesium 24.3mg; potassium 361.6mg; sodium 202.5mg.
Exchanges:
1 fat, 1 vegetable, 1/2 starch