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Sheet-Pan Roasted Rosemary Winter Vegetables
FULL OF PLANTS20Ingredients
55Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 parsnip (peeled and chopped)
- 2 beets (peeled and sliced)
- 1 fennel bulb (sliced)
- 1 cup brussel sprouts (halved)
- 2 carrots (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 2 Tbsp. olive oil
- 2 Tbsp. orange juice
- 2 tsp. dried rosemary
- 1/2 tsp. chili
- 1 tsp. coconut sugar
- 1/4 tsp. salt
- 1/3 cup coconut yogurt (or other non-dairy yogurt)
- 3 Tbsp. orange juice
- 2 Tbsp. Tahini
- 1 clove garlic (minced)
- 1/2 tsp. orange zest
- 1/8 tsp. salt (or more to taste)
- 1/8 tsp. smoked paprika
- 1 pinch cardamom
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Directions
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium320mg13% |
| Potassium750mg21% |
| Protein4g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A110% |
| Vitamin C80% |
| Calcium10% |
| Iron10% |
* 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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