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Nutrition Facts
Serving Size 117 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 320 mg 13%
Total Carbohydrate 21 g 7%
Dietary Fiber 4 g 16%
Sugars 12 g
Protein 1 g
Vitamin A 80% Iron 4%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Glazed Root Vegetables

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

3 carrots, cut in 2-inch pieces
3 parsnips, cut into 2-inch pieces
1 white onion, chopped
1 Tbsp olive oil
1 Tsp salt
4 fl oz H-E-B Organics Juice Stand Apple Squash Carrot Juice
1/4 cup(s) light brown sugar
1/4 cup(s) unsalted butter
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Preheat oven at 400ºF.
Peel and cut carrots, parsnips and onions.
Toss vegetables with olive oil, salt and place in baking sheet.
Roast for 30 to 40 minutes, or until vegetables are tender and brown at edges.
To make glaze, combine juice, sugar and butter. Simmer and reduce by half.
Once vegetables are done, drizzle with glaze and serve.


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