Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
411
Calories
7g
Protein
14g
Fat
68g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large sweet potato, peeled and cut into 1" pieces
- 2 cups carrots, washed (leave skins on), cut into 1" pieces
- 1 rutabaga, peeled and cut into 1" pieces
- 2 small turnips, (leave skins on), cut into 1" pieces
- 2 parsnips, peeled and cut into 1" pieces
- 2 teaspoons snipped fresh thyme or [[rosemary]
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon balsamic or red wine vinegar
Directions
1
1.Preheat oven to 450º.
2
2.In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.
3
3.Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.
4
4.Toss vegetables with balsamic or red wine vinegar then serve.
Recipe sourced from
fandom