Ingredients For Roast Vegetables With Vinaigrette Recipe
6 Medium beets, ends trimmed
6 Medium carrots, peeled
2 Large fennel bulbs
4 tablespoon Extra virgin olive oil
1.25 teaspoon Kosher salt
0.5 teaspoon Black pepper
1 tablespoon Honey
1 tablespoon Champagne vinegar
Nutrition value
295
calories per serving
16 g Fat10 g Protein36 g Carbs26 g FiberOther
Current Totals
16 g Fat
10 g Protein
36 g Carbs
26 g Fiber
MacroNutrients
Carbs
36 g
Protein
10 g
Fiber
26 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
757 mg
Iron
13 mg
Vitamin A
1715 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
24 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
241 mg
Manganese
4 mg
Phosphorus
316 mg
Selenium
1 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment