Christmas Roasted Vegetables

Ingredients

• 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
• 3 sweet potatoes, peeled and cut into 1-inch pieces
• 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
• 2 red potatoes, peeled and cut into 1-inch pieces
• 2 carrots, sliced
• 1 large onion, sliced
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 6 dried bay leaves
• 1 dash lemon juice
• 1 dash red wine vinegar
• 1 pinch salt
• 1 pinch ground black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Rosemary	1 tsp dried (1.2g)	4
Thyme	1 tsp dried (1.4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Rutabaga	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.