Simple Roasted Root Vegetables with Fennel and Persimmon
Simple Roasted Root Vegetables with Fennel and Persimmon
  • prep: 15 min
  • cook: 20 min
  • total: 35 min
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  • servings:
  • Ingredients

    • 6 carrots
    • 2 parsnips
    • 2 turnips
    • 4 medium sweet potatoes
    • 2 persimmons
    • 1 fennel bulb
    • 1 tsp cinnamon
    • 1/2 tsp Chinese 5 spice
    • salt and pepper to taste
    • honey
    • balsamic vinegar
    • avocado oil
    • 2 sprigs of rosemary

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 103 % Daily Value *
    • Total Fat: 0 g 0.76%
    • Saturated Fat: 0 g 0.39%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 81 mg 3.39%
    • Calcium: 83 mg 8.34%
    • Potassium: 590 mg 16.86%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 7 g 27.36%
    • Sugar: 12 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 368.71%
    • Vitamin C 40.22%
    • 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 - Fat0
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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