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Roasted Fall Vegetables with Maple, Thyme and Apple
31 DAILY13Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 parsnips (cut into 1/2-inch wedges)
- 4 purple potatoes (small, quartered)
- 3 gold potatoes (small, quartered)
- 2 turnips (cut into 1/2-inch wedges)
- 1 bunch carrots (rainbow, halved lengthwise)
- 2 shallots (large, quartered)
- 2 apples (cored and halved)
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground pepper
- 1 Tbsp. fresh thyme leaves (or 1/2 teaspoon dried)
- leaf parsley (chopped fresh flat-, for garnish, optional)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium1070mg31% |
| Protein6g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber9g36% |
| Sugars15g |
| Vitamin A230% |
| Vitamin C60% |
| Calcium10% |
| Iron25% |
* 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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