Kolacja
Roasted Root Vegetables
Ingredients, directions and serving information for Roasted Root Vegetables.
Oryginalny przepis jest w języku angielskim.
Porcje: 4
Łączny czas: 75 min
Składniki
- 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
- 2 carrot
- 1 onion
- 1/4 cup vegetable oil
- 3 tablespoons Parmesan cheese
Przygotowanie
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Cut vegetables into large chunks.
- Place in a medium-sized bowl and pour oil over top. Add seasonings or Parmesan and mix well.
- Spread an even layer on a baking sheet or pan.
- Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
Wartości odżywcze porcji według źródła
Wielkość porcji1/4 of recipe (297g)
Kalorie329 kalorii
Białko6g
Węglowodany43g
Tłuszcz15g
Tłuszcze nasycone3g
Błonnik5g
Cukry5g
Sód92mg
Cholesterol3mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Źródło przepisu
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Szkic wspomagany AI. Oczekuje na przegląd redakcyjny.
