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Roasted Fall Vegetables with Pomegranate Molasses
JAMIE GELLER12Ingredients
60Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 sweet potato (medium, not peeled, but scrubbed, cut into large dice)
- 1 acorn squash (medium, peeled and cut into large dice)
- 1 butternut squash (large, peeled and cut into large dice)
- 1 parsnip (cut into large dice)
- 1 carrot (cut into large dice)
- 1 red onion (cut into large dice)
- extra-virgin olive oil
- kosher salt
- cracked pepper (Freshly)
- pomegranate arils (optional)
- flat leaf parsley (optional)
- pomegranate molasses (optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium820mg23% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A290% |
| 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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