Nutritional Info

Nutrition Facts

Serving Size 1 (38g)

Calories 43
Calories from Fat 30 (69%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 0.7g 4%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 1.8mg 1%
Sodium 23.3mg 1%
Potassium 120.5mg 3%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.9g 3%
Sugars 0.5g
Protein 1.3g 3%

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Recipe Description
THis dish packs a nice seet compliment to any hearty meal.. Carrots and parsnps form nice sweet combination.
Prep time
25 min
Cook time
1 hr
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1   butternut squash
4 Ounce(oz)  chopped carrots
8 Ounce(oz)  parsnips cubed
8 Ounce(oz)  brussels sprouts
2 Clove(clv)  garlic minced
1 Tablespoon(T)  fresh sage chopped
2 Tablespoon(T)  olive oil
1 Dash(ds)  salt


Heat oven to 425°F. In small bowl, mix oil, sage and garlic.

In ungreased 15 x 10 x 1-inch pan. place remaining ingredients except salt. Pour oil mixture over vegetables. Sprinkle with salt; stir to coat.

Cover with foil. Roast 20 minutes; remove foil. Roast uncovered 30 to 35 minutes longer, stirring occasionally, until vegetables are crisp-tender

Additional notes

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