Roasted Potatoes, Carrots, Parsnips And Brussels Sprouts

1. Preheat the oven to 400 degrees F.

2. Grease an 11" x 7" baking sheet with extra virgin olive oil.

3. Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.

4. Toss well, evenly coating all the vegetables with the seasonings and oil.

5. Add more oil if the vegetables seem dry.

6. Spread the vegetables evenly on a large baking sheet.

7. Place on the middle rack in the oven and bake for 35 to 40 minutes.

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Nutrient	Quantity
Total fats	1.6672 g
Protein	11.0709 g
Carbohydrates	67.044 g
Energy	293.1162 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2024 g
Water	398.4693 g
Aspartic acid	1.3023 g
Calcium, Ca	253.0665 mg
Lutein + zeaxanthin	2750.1903 g
Fiber, total dietary	18.4222 g
Carotene, beta	15880.6023 g
Niacin	4.7088 mg
Vitamin A, RAE	1591.204 g
Arginine	0.6456 g
Riboflavin	0.3206 mg
Tocopherol, beta	0.0183 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0396 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	1.429 g
Sodium, Na	172.3293 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0196 g
Total lipid (fat)	1.6672 g
Manganese, Mn	2.8858 mg
Fructose	2.6899 g
Proline	0.4429 g
Fatty acids, total saturated 16:0	0.2907 g
Fatty acids, total saturated 8:0	0.017 g
Sucrose	7.462 g
Choline, total	62.0951 mg
Sugars, total	13.0218 g
Serine	0.2787 g
Fatty acids, total saturated 10:0	0.0071 g
Fatty acids, total saturated 18:0	0.0783 g
Fatty acids, total saturated 20:4 undifferentiated	0.0013 g
Vitamin B-6	1.07 mg
Selenium, Se	3.7088 g
Ash	6.183 g
Fatty acids, total saturated 18:1 undifferentiated	0.1781 g
Pantothenic acid	1.5895 mg
Phenylalanine	0.4415 g
Copper, Cu	0.5551 mg
Betaine	3.6137 mg
Thiamin	0.4473 mg
Methionine	0.1449 g
Iron, Fe	6.3366 mg
Carbohydrate, by difference	67.044 g
Phosphorus, P	269.3387 mg
Folate, total	150.0597 g
Tocopherol, gamma	1.6393 mg
Lycopene	4.59 g
Alanine	0.4054 g
Valine	0.5849 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.021 g
Fatty acids, total saturated 18:2 undifferentiated	0.445 g
Glycine	0.2517 g
Carotene, alpha	6373.086 g
Glucose (dextrose)	2.7042 g
Fatty acids, total saturated 14:0	0.008 g
Zinc, Zn	1.726 mg
Isoleucine	0.4833 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0252 g
Fatty acids, total polyunsaturated	0.6809 g
Fatty acids, total saturated 14:1	0.0022 g
Leucine	0.7056 g
Tocotrienol, alpha	0.1356 mg
Vitamin A, IU	31831.0878 IU
Folate, DFE	150.0597 g
Tryptophan	0.1185 g
Vitamin C, total ascorbic acid	154.4264 mg
Phytosterols	51.214 mg
Galactose	0.0276 g
Fatty acids, total polyunsaturated 18:1 c	0.1107 g
Fatty acids, total saturated 6:0	0.0017 g
Starch	25.5519 g
Tyrosine	0.2287 g
Vitamin K (phylloquinone)	305.7017 g
Fatty acids, total saturated	0.4779 g
Histidine	0.2538 g
Fatty acids, total monounsaturated	0.2036 g
Threonine	0.6562 g
Folate, food	150.0597 g
Cryptoxanthin, beta	4.0663 g
Vitamin E (alpha-tocopherol)	3.0828 mg
Magnesium, Mg	121.9103 mg
Lysine	0.6017 g
Potassium, K	1976.6158 mg
Cystine	0.24 g
Fluoride, F	10.5756 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0.25 teaspoon	0	0	0
Carrot	3	75.03	17.5314	0.4392
Potato	1 cup	115.5	26.235	0.135
Extra virgin olive oil	0.33 cup	0	0	0
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Oregano	1 tablespoon	7.95	2.0676	0.1284
black pepper	2 tablespoons	34.638	8.8251	0.4499
Basil	1 teaspoon	0.2032	0.0234	0.0057
thyme	1 teaspoon	0.808	0.1956	0.0134
brussels sprout	1.5 cups	56.76	11.814	0.396
parsnip	3	0	0	0
red bliss potato	4 cups	0	0	0