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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 164.1
  • Total Fat 3.9 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 2.6 g
  • Cholesterol 0.0 mg
  • Sodium 73.2 mg
  • Potassium 741.0 mg
  • Total Carbohydrate 31.7 g
  • Dietary Fiber 6.4 g
  • Sugars 6.6 g
  • Protein 2.7 g
  • Vitamin A 74.8 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 14.9 %
  • Vitamin C 43.8 %
  • Vitamin D 0.0 %
  • Vitamin E 7.3 %
  • Calcium 7.1 %
  • Copper 11.7 %
  • Folate 17.2 %
  • Iron 6.6 %
  • Magnesium 10.4 %
  • Manganese 28.1 %
  • Niacin 6.3 %
  • Pantothenic Acid 7.7 %
  • Phosphorus 10.5 %
  • Riboflavin 5.3 %
  • Selenium 3.5 %
  • Thiamin 10.0 %
  • Zinc 3.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Roasted Root Vegetables

View the full Roasted Root Vegetables Recipe & Instructions
TAGS:  Vegetarian Meals |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Root Vegetables

57 calories of Parsnips, (0.50 parsnip (9" long))

39 calories of Yams, (0.25 cup, cubes)

30 calories of Olive Oil, (0.25 tbsp)

13 calories of Carrots, raw, (0.50 medium)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

9 calories of Turnips, (0.25 medium)

4 calories of Garlic, (1 clove)

1 calories of Rosemary, dried, (0.25 tsp)

1 calories of Pepper, black, (0.13 tsp)

0 calories of Thyme, fresh, (0.50 tsp)

0 calories of Salt, (0.13 dash)


Nutrition & Calorie Comments  

I tried this recipe after tasting another similar one at a Christmas party so I pulled out Spark People cookbook and tried this recipe. Boy it was delicious and simple. Trust me very low in calories and devine. Try it because you will love it. Submitted by:
RIVES522

(1/6/14)
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I wish there was POTASSIUM listed on the nutritional info Submitted by:
CHRIS3874

(6/19/12)
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I LOVE seeing Every Guide Line to Eating "RIGHT" all within Their Ranges. I feel Every Recipe should be Like This One. Meaning Meg, Everything Stayed within the Nutritional Value Guidelines & "Us Sparky's still can eat other Meals.

As Chef, you need to be REMINDED of this Fact.

Happy Turkey
Submitted by:
HERE2BTHIN

(11/18/10)
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I'm making this today with my Thanksgiving meal. I mixed a little brown sugar/honey into the balsamic vinagrette and added a zuchinni. Submitted by:
NEECYANNE56

(11/26/09)
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sometimes I add a little brown sugar at the end Submitted by:
FURBALLDTH

(11/17/09)
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I'm British, we have a LOT of root veggies, I've been making this recipe for years. I chunk instead of dice the veggies and mix the Balsamic vinegar in the initial mix, marinate for an hour or so then roast. Sprinkle with sea salt/sea weed mix for extra crunch before serving. Great cold too! Submitted by:
DISAPPEARINGDI

(11/17/09)
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