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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. parsnips (4 medium, peeled)
- 1 1/4 lb. butternut squash (peeled, halved lengthwise, and seeded)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
- 1 garlic cloves (halved)
- 12 kalamata (pitted and cut lengthwise into slivers)
- 1 Tbsp. flat leaf parsley (coarsely chopped)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium1040mg30% |
| Protein3g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A300% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* 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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