Maple Roasted Root Vegetables
45 mins (prep 15, cooking 30)
9 ingredients
4 servings
Holidays are coming up fast and I am beginning to think about dishes that compliment the season but fit with my lifestyle. Found this in Cooking Light Annual and plan to roll it out for Thanksgiving.

Categories:  side-dish , <-60-mins , seasonal , equipment , thanksgiving , time-to-make , holiday , winter , oven , fall , carrots , squash , vegetable ,
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Serving Size (281.78 g)
Servings 4
Amount per Serving
Calories 197.72 Calories from Fat 50.04
% Daily Value *
Total Fat 5.56g 34.21%
Saturated Fat 0.77g 15.47%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 134.35mg 22.39%
Total Carbohydrate 36.81g 49.08%
Dietary Fiber 8.52 g 136.31%
Sugars 18.15 g %
Protein 2.76g 22.05%
Vitamin A 14822.4IU% Vitamin C 38.95mg%
Calcium 97.32mg% Iron 1.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
peeled, cubed butternut squash, fresh ground black pepper