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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 82.1
  Total Fat 1.9 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 1.3 g
  Cholesterol 0.0 mg
  Sodium 36.6 mg
  Potassium 370.5 mg
  Total Carbohydrate 15.8 g
      Dietary Fiber 3.2 g
      Sugars 3.3 g
  Protein 1.4 g
  Vitamin A 37.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 7.4 %
  Vitamin C 21.9 %
  Vitamin D 0.0 %
  Vitamin E 3.6 %
  Calcium 3.6 %
  Copper 5.9 %
  Folate 8.6 %
  Iron 3.3 %
  Magnesium 5.2 %
  Manganese 14.0 %
  Niacin 3.2 %
  Pantothenic Acid     3.9 %
  Phosphorus     5.3 %
  Riboflavin 2.7 %
  Selenium 1.8 %
  Thiamin 5.0 %
  Zinc 1.8 %


*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
Submitted by: CHEF_MEG
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

28 calories of Parsnips, (0.25 parsnip (9" long))

21 calories of Yams, (0.13 cup, cubes)

16 calories of Olive Oil, (0.13 tbsp)

6 calories of Carrots, raw, (0.25 medium)

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

4 calories of Turnips, (0.13 medium)

2 calories of Garlic, (0.50 clove)

1 calories of Rosemary, dried, (0.13 tsp)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Thyme, fresh, (0.25 tsp)

0 calories of Salt, (0.06 dash)


Nutrition & Calorie Comments  

tried for first time last night. I wasn't sure what add so I did salt pepper cayenne and a dash or two of chipotle, had a very small kick (I don't do spicy) and my husband who doesn't like cauliflower. loved it! this is my new way to do veggies! can't wait to try new veg & seasonings Submitted by:
TATUM615

(11/13/13)
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Lovely low cal, low fat side dish Submitted by:
LAC936

(3/7/13)
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I make a version of this a couple times a week, only my rule is 20 min per 1/2 " of veg thickness at 450 degrees F. I drizzle with olive oil and sprinkle salt. Leftovers make excellent soup! Submitted by:
SCOOTER4263

(10/8/12)
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Can't go wrong with this! I included beets and whatever root veggies on hand with just some garlic and sea salt-YUM Submitted by:
LOOOKINGOOD

(1/26/12)
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I made this last night to go with our fish. The subs I did were, only used 1/2 the onion, 2 cloves of garlic, left out the salt & pepper, and couldn't find my Rosemary so, used a tsp of Italian seasoning. I just looked at the photo, is that how you "diced" the veggies? I made them pinky nail sized. Submitted by:
BERGIE8771

(1/9/12)
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I added 1-1/2 lbs of butternut squash to this recipe, omitted the salt and added some Mrs. Dash Extra Spicy, and Onion and Herb seasoning, and poured the balsamic vinegar over the veggies before roasting. Served it for Christmas dinner and got rave reviews. Thanks Chef Meg for an awesome recipe!!!! Submitted by:
CADMENTR

(12/30/11)
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I didn't have any parsnips or onions, so I used a butternut squash and one really huge turnip (about 3 pounds), carrots, onion powder, purple sweet potatoes from the garden, salt and pepper and thyme. I did it in a roasting pan, and it did take longer than 30 minutes. I will try different variations Submitted by:
GARDENSTAR

(12/6/11)
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I am a vegetarian so i'm going to add some garbanzo beans to the mixture to amp up the protein. Submitted by:
SUPERGRAN55

(11/4/11)
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