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Ingredients
US|METRIC
10 SERVINGS
- 4 carrots (assorted-color, peeled and cut into 3-inch pieces)
- 6 fingerling potatoes (halved if large)
- 2 parsnips (small, peeled, halved crosswise, and quartered lengthwise)
- 1 turnip (peeled and cut into sixths)
- 1 rutabaga (peeled and cut into thick wedges)
- 1 medium beet (peeled and cut into 1-inch wedges)
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. lemon juice
- 2 Tbsp. pure maple syrup
- 2 Tbsp. arrowroot powder
- 1 tsp. dried rosemary
- 10 cloves garlic (minced)
- 1 fennel bulb (fronds reserved for garnish and bulb cut into 1-inch-thick wedges, optional)
- 1 cup pearl onions (or 2 small yellow onions cut into 1-inch-thick wedges)
- 1 head celeriac (peeled and cut into large wedges)
- 6 cremini mushrooms (or large white, quartered)
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium115mg5% |
| Potassium540mg15% |
| Protein2g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A80% |
| Vitamin C40% |
| Calcium8% |
| Iron6% |
* 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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