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Nutrition Facts
Serving Size 178 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 120 mg 5%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 13 g
Protein 2 g
Vitamin A 120% Iron 6%
Vitamin C 25% 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.
Roasted Root Veggies
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1/3 cup(s) apple cider
1 Tbsp apple cider vinegar
1/4 cup(s) brown sugar
3 fresh parsnips, peeled and cut into 2-inch pieces
1 white onion, chopped
3 carrots, peeled and cut into 2-inch pieces
2 red potatoes, quartered
1 turnip, peeled and cut into 2-inch pieces
1 sweet potato, peeled and cut into 2-inch pieces
4 garlic, peeled
3 Tbsp olive oil
1/4 Tsp cinnamon
1/4 Tsp kosher salt
1/4 Tsp black pepper
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Preheat oven to 400°F.
Line a large sheet pan with foil and set aside.
In a microwave safe bowl combine apple cider, apple cider vinegar and brown sugar; microwave on high 1 minute, then set aside.
Toss parsnips, onion, carrots, red potatoes, turnip, sweet potato and garlic in a large bowl with olive oil, cinnamon, salt and pepper; pour onto prepared sheet pan, and roast 30 minutes.
Remove from oven and drizzle with apple cider glaze; bake an additional 15 minutes until golden brown and fork tender.



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