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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. beets (red or golden, trimmed and scrubbed)
- 1 butternut squash (peeled and seeded)
- 1 yam (large, peeled)
- 1 parsnip (large, peeled)
- 1 large carrot (peeled)
- 1/2 red onion
- 8 whole garlic cloves
- 3 Tbsp. fresh thyme leaves
- 3 Tbsp. extra-virgin olive oil
- salt
- pepper
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Directions
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium930mg27% |
Protein4g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A220% |
Vitamin C60% |
Calcium10% |
Iron15% |
* 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(10)
Raymond R. 5 years ago
Excellent. I did not use squash and used a homemade balsamic vinaigrette dressing for the marinade. Don’t forget to add the salt!!
Keila Ramalho 5 years ago
Great! Carrots were sweet as well as the onions and sweet potatoes there was a slight blistering of the sweet potatoes that was extremely tasty
Natasha Galston 5 years ago
Healthy and tasty. I thought I was going to miss potatoes, but I didn’t. One of my kids didn’t like it, but my husband and other kids ate it up.
Kristi B. 7 years ago
This is easy and yummy. I cooked the veggies about 35 minutes and they were done. Will definitely try this again with some variations
Jonathan Schrauer 7 years ago
Great just the way I remember mom making full of flavor and love!!! Takes a bit of time, but well worth the effort. Wonderful with a Thanksgiving or Christmas dinner!