Roast Vegetable Medley

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 6 cups chunks or wedges potatoes (can mix potatoes, carrots and parsnips)
  • 6 cups chunks or wedges carrots (can mix potatoes, carrots and parsnips)
  • 6 cups chunks or wedges parsnips (can mix potatoes, carrots and parsnips)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup Roast Vegetable Mix Recipe

Method

In large bowl, combine potatoes or medley of potatoes, carrots or parsnips, olive oil and Roast Vegetable Mix. Spread in large shallow roasting pan; roast in 400°F (200°C) oven, turning once or twice, until tender, about 1 hour.

Nutritional facts <b>Per serving:</b> about

  • Sodium 294 mg
  • Protein 3 g
  • Calories 181.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 27 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Vegetable Medley