Ingredients
-
1 pound sweet potatoes, peeled and cut into 1-inch pieces
-
1 pound beets, peeled and cut into 1-inch pieces
-
1 pound brussels sprouts, trimmed and halved
-
4 cloves garlic, minced
-
1/4 cup olive oil
-
1/4 cup prepared horseradish
-
1/4 teaspoon Kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 cup chopped fresh flat-leaf parsley
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
-
Toss sweet potatoes, beets, Brussels sprouts, garlic, olive oil, and horseradish together in a bowl. Season with salt and pepper. Pour into the prepared pan.
-
Roast in the preheated oven until tender, about 30 minutes, stirring vegetables halfway through cooking time. Sprinkle with fresh parsley.
Nutrition Facts (per serving)
326 | Calories |
15g | Fat |
46g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 326 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 296mg | 13% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 10g | 35% |
Total Sugars 20g | |
Protein 8g | 15% |
Vitamin C 106mg | 118% |
Calcium 122mg | 9% |
Iron 3mg | 19% |
Potassium 1317mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.