Roasted Butternut Squash and Carrots.


Food.com
90 mins (prep 30, cooking 60)
10 ingredients
6 servings
Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes.

Categories:  side-dish , north-american , <-4-hours , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , weeknight , canadian , carrots , vegetarian , squash , vegetable , healthy-2 ,
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Ingredients

Nutrition

Serving Size (91.89 g)
Servings 6
Amount per Serving
Calories 101.13 Calories from Fat 57.69
% Daily Value *
Total Fat 6.41g 59.16%
Saturated Fat 2.83g 85.04%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 422.66mg 105.66%
Total Carbohydrate 10.96g 21.93%
Dietary Fiber 2.13 g 51.03%
Sugars 2.14 g %
Protein 1.93g 23.2%
Vitamin A 8528.09IU% Vitamin C 17.16mg%
Calcium 46.47mg% Iron 0.77mg%
*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 carrots, pure maple syrup, chopped fresh rosemary, fresh ground black pepper
 

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