Roasted Squash, Parsnips & Carrots
45 mins (prep 15, cooking 30)
5 ingredients
6 servings
After a trip to the farmers' market this fall I was looking for a simple way to enjoy some of the season's best vegetables. This combination fit the bill. The sugar in the rice wine vinegar really helps with the carmelization of the dish and adds a pleasing tang to this side dish.

Categories:  side-dish , <-60-mins , seasonal , north-american , equipment , time-to-make , winter , easy , fall , carrots , vegetarian , squash , vegetable , stove-top ,
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Serving Size (167.59 g)
Servings 6
Amount per Serving
Calories 89.81 Calories from Fat 2.25
% Daily Value *
Total Fat 0.25g 2.29%
Saturated Fat 0.05g 1.36%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 38.47mg 9.62%
Total Carbohydrate 22.05g 44.09%
Dietary Fiber 4.65 g 111.68%
Sugars 7.96 g %
Protein 1.52g 18.21%
Vitamin A 13821.38IU% Vitamin C 24.33mg%
Calcium 65.14mg% Iron 1.17mg%
*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