Side
Roasted vegetables
PrepPr10 minCookCk10 minTotalTot20 minServesSrv4Ca:PCa:P1:1.6
Ingredients
- 1 Yukon Gold potato
- 1 cup butternut squash
- 1 cup cooked mushrooms
- 1 cup sweet potato
- 1 cup summer or winter squashes
- 1 tbsp coconut oil
- 1 tsp pickling salt
- 1 tsp black pepper
- Optional: 1 small onion
- Optional: 3 cloves of garlic
Directions
- Preheat the oven to 400°F/200°C (assumed standard roasting temperature).
- Chop all vegetables into bite-sized pieces.
- Place all chopped vegetables in a roasting pan with a lid.
- Drizzle with coconut oil, sprinkle with pickling salt and pepper, and toss to coat.
- Roast in the oven for 10 minutes or until tender.
Contribution
By Elaine MuirNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 169.625
- Total Fat 16.7g
- Saturated Fat 12.4g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 0.1g
- Sodium 1962.2 mg
- Carbohydrate 123.6g
- Fiber 20.8g
- Sugar 8.1g
- Protein 21.8g
- Calcium 253.6 mg
- Phosphorus 400.4 mg
- Ca:P ratio 1:1.6
- Vitamin A 1237.7 mcg
- Vitamin C 102.7 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.1 mg
- B3 (Niacin) 1.6 mg
- B5 (Pantothenic) 0.4 mg
- B6 0.4 mg
- Folate 90.8 mcg
- Vitamin K 16.3 mcg
- Copper 0.3 mg
- Zinc 0.9 mg
- Selenium 1.2 mcg
