Roasted Fall Vegetable Medley | Canadian Living
White vegetables don't have to be boring, as you'll see in this dish, which is the ultimate combination of the best of the fall harvest. Potatoes and parsnips continue to cook after draining, so if...
Ingredients
- 225 g mini potatoes halved
- 225 g parsnips peeled and cut in 3/4-in (2 cm) chunks
- 2 cups cauliflower florets
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 1/2 teaspoon chopped fresh thyme
- 1 1/2 teaspoon butter melted
- 1/4 teaspoon each salt and pepper
- Fibre 4 g
- Sodium 365 mg
- Sugars 3 g
- Protein 3 g
- Calories 124.0
- Total fat 4 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
- Iron 8.0
- Folate 25.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 47.0
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