Oven-Roasted Mixed Vegetables

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Position an oven rack on the second-lowest level in the oven.

3. 3

   Fill a bowl with lightly salted water.

4. 4

   Place Brussels sprouts in the salted water and let them sit for about 15 minutes; then drain.

5. 5

   Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl.

6. 6

   Arrange the vegetables in a single layer on a baking sheet.

7. 7

   Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

• Calories 128.85 kcal Moderate
• Protein 4.43 g Low Source
• Carbs 21.4 g Moderate
• Total Fat 4.24 g Moderate
• Saturated Fat 0.61 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 182.97 mg Moderate
• Fiber 5.22 g Moderate
• Sugar 6.88 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 62.11 mg Low Source
• Iron 1.54 mg Low Source
• Potassium 254.14 mg Low Source
• Vitamin A 164.52 mcg_rae Moderate
• Vitamin C 56.48 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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