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9Ingredients
40Minutes
140Calories
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Ingredients
US|METRIC
9 SERVINGS
- 7 cups root vegetables (assorted, such as carrots, sweet potatoes, celeriac, beets, and parsnips)
- 2 cups winter squash (such as acorn squash, butternut squash, or pumpkin)
- 1 onion (sliced)
- 1/3 cup extra-virgin olive oil
- 4 sage leaves (chopped)
- 4 thyme sprigs
- salt
- pepper
- maple syrup (to taste)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium430mg12% |
| Protein2g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A300% |
| Vitamin C20% |
| Calcium10% |
| Iron8% |
* 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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Reviews(4)
Samantha 5 years ago
I love this app! I needed to use up a bunch of vegetables and fresh herbs and this recipe was great! Had all of it in my fridge just needed inspiration
Adrienne 6 years ago
Ok, yum. This recipe gives a lot of latitude to improvise, which I did. I used rainbow carrots, golden and red beets, onion, fresh thyme, salt pepper, oil and balsamic, and a squeeze of Meyer lemon which I already had on hand. I cooked about ten minutes longer than the recipe called for but I like my root veggies roasted well. I've made a number of variations on this recipe but this was my favorite. I wish I had burrata. Burrata makes everything better!