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Fennel Roasted Fall Vegetables
- prep: 10 min
- cook: 40 min
- total: 50 min
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SaveIngredients
- 2 parsnips
- 3 carrots
- 1 bulb fennel
- 1 small red onion
- 8 ounces Brussels sprouts
- 4 cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 1 teaspoon white pepper
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1010 % Daily Value *
- Total Fat: 59 g 90.12%
- Saturated Fat: 8 g 41.2%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 396 mg 16.49%
- Calcium: 388 mg 38.84%
- Potassium: 3519 mg 100.53%
- Magnesium: 0 mg 0%
- Iron: 7 mg 38.89%
- Zinc: 0 mg 0%
- Total Carbohydrate: 117 g %
- Dietary Fiber: 36 g 143.56%
- Sugar: 39 g
- Protein: 16 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 5 g
- Vitamin A 1334%
- Vitamin C 458.77%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat11
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables13
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total9 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
