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photo Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe | Say Mmm

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
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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
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Cholesterol 0mg
0 %
Sodium 220mg
9 %
Protein 6g
12 %
Calories:
32% Others combined
30% Extra-virgin olive oil
19% Sweet potatoes
17% Potatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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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