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| 2 | cups butternut squash, cubed |
| 2 | red bell peppers, seeded and diced |
| 1 | cup sweet potatoes, peeled and cubed |
| 3 | Yukon Gold potatoes, cubed |
| 1 | red onion, quartered |
| 1 | tablespoon chopped fresh thyme |
| 2 | tablespoons chopped fresh rosemary |
| 1/4 | cup olive oil |
| 2 | tablespoons balsamic vinegar |
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Vegetables, Main Dish
| Nutrition Facts | ||||||
Serving Size 115.9g |
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Amount Per Serving |
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Calories 117 Calories from Fat
42 |
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% Daily Value* |
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|
Total Fat
4.7g 7%
|
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|
Saturated Fat
0.6g 3%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
8mg 0%
|
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|
Total Carbohydrates
18.1g 6%
|
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|
Dietary Fiber
2.7g 11%
|
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|
Sugars
2.4g |
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|
Protein
1.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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