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Ingredients
US|METRIC
4 SERVINGS
- 1 cup sweet potato (peeled & cut into cubes)
- 1 cup fennel bulb (trimmed and cut into cubes)
- 6 baby potatoes
- 2 parsnips (peeled and sliced into cubes)
- 2 carrots (peeled and sliced into cubes)
- 1 cup butternut squash (small, peeled and cut into cubes)
- 1 cup Brussels sprouts (halved or quarted if large)
- 1 bulb garlic (peeled and cloves separated)
- 1 cup turnip (large, peeled and cubed)
- 1/2 red onion (cut into chunks)
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. coarse salt (and pepper)
- 1/2 cup thyme (fresh or dried herbs, oregano, rosemary, sage)
- fresh parsley chopped (to sprinkle on top)
- 1/2 cup dried cherries (cranberries or fresh pomegranate seeds)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium680mg28% |
Potassium900mg26% |
Protein4g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A290% |
Vitamin C100% |
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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