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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
This Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe contains extra-virgin olive oil, sweet potatoes, potatoes, parsnips, carrots and more.
6 Servings
- 1 hr -
foodnetwork.com
Servings:
6
| Calories:
329
| Total Fat:
12g
| Chol:
0mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
12g
18 %
Sat Fat
2g
10 %
Total Carb
53g
18 %
Fiber
12g
48 %
Sugars
11g
---
Cholesterol
0mg
0 %
Sodium
220mg
9 %
Protein
6g
12 %
Calories:
32% Others combined
30% Extra-virgin olive oil
19% Sweet potatoes
17% Potatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2 inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2 inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2 inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2 inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Directions :
View recipe
directions
on foodnetwork.com
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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
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