Sean's Mommy's Roasted Root Vegetables

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
58%
Sean's Mommy's Roasted Root Vegetables
75 min.
10
178kcal

Suggestions

This recipe for roasted root vegetables is a delicious and healthy side dish that's perfect for any occasion. With a variety of vegetables, including butternut squash, carrots, parsnips, and sweet potatoes, it's a flavorful and colorful addition to your table. The vegetables are seasoned with olive oil, salt, and pepper, and roasted to perfection, resulting in a dish that's both comforting and nutritious. The roasting process brings out the natural sweetness of the vegetables, while the olive oil adds a rich, savory note. This dish is not only tasty but also packed with nutrients, making it a great way to get your daily dose of vitamins and minerals. It's a simple yet impressive side that your family and friends are sure to love. The recipe is vegetarian, vegan, and gluten-free, so it's an inclusive dish that can be enjoyed by everyone. The combination of flavors and textures makes for a delightful culinary experience. Whether you're serving it at a holiday dinner or a weeknight meal, this roasted root vegetable dish is sure to be a hit. So, if you're looking for a tasty and healthy side dish option, this recipe is definitely one to try!

Ingredients

  •  butternut squash peeled seeded cut into 1-inch dice
  •  carrots cut into 1 inch pieces
  • 0.3 cup olive oil extra virgin 
  • 10 servings salt and pepper to taste
  •  parsnips cubed peeled
  •  rutabaga peeled cut into 1-inch pieces
  • large sweet potatoes and into cut into 1-inch cubes
  •  turnip peeled cut into 1-inch dice

Equipment

  • oven
  • mixing bowl
  • roasting pan

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl.
  3. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  4. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts

Calories178kcal
Protein5.85%
Fat27.55%
Carbs66.6%

Properties

Glycemic Index
30.18
Glycemic Load
10.12
Inflammation Score
-10
Nutrition Score
17.6382608932%

Flavonoids

Apigenin
1.49mg
Luteolin
0.03mg
Kaempferol
0.17mg
Myricetin
0.84mg
Quercetin
0.52mg

Nutrients percent of daily need

Calories:177.63kcal
8.88%
Fat:5.77g
8.88%
Saturated Fat:0.81g
5.07%
Carbohydrates:31.41g
10.47%
Net Carbohydrates:24.55g
8.93%
Sugar:9.28g
10.31%
Cholesterol:0mg
0%
Sodium:262.03mg
11.39%
Alcohol:0g
100%
Protein:2.76g
5.52%
Vitamin A:15854.05IU
317.08%
Vitamin C:42.89mg
51.98%
Manganese:0.63mg
31.29%
Fiber:6.86g
27.43%
Potassium:799.24mg
22.84%
Vitamin E:2.89mg
19.24%
Folate:72.22µg
18.05%
Vitamin K:17.72µg
16.87%
Vitamin B6:0.33mg
16.26%
Magnesium:61.43mg
15.36%
Vitamin B1:0.2mg
13.66%
Phosphorus:110.49mg
11.05%
Copper:0.21mg
10.65%
Vitamin B5:1.04mg
10.36%
Vitamin B3:2.01mg
10.06%
Calcium:96.73mg
9.67%
Iron:1.37mg
7.63%
Vitamin B2:0.1mg
5.65%
Zinc:0.72mg
4.83%
Selenium:1.96µg
2.8%
Source:Allrecipes