Roasted root veggies
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By Briana Lucas
Roasted root veggies
1 step
Prep:10minCook:30min
Carrots, parsnips and brussel sprouts
Updated at: Thu, 17 Aug 2023 00:06:00 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories170 kcal (8%)
Total Fat7.7 g (11%)
Carbs24.5 g (9%)
Sugars7.8 g (9%)
Protein3.8 g (8%)
Sodium262.6 mg (13%)
Fiber7.7 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Chop carrots and parsnips into 1 inch cubes. Cut ends off brussel sprouts and remove outer leaves. Cut brussel sprouts in half. Toss veggies in olive oil and add salt, lemon pepper, and garlic powder to taste. Roast at 375 farenheit for 30 minutes turning halfway through.
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