• prep: 10 min
  • cook: 40 min
  • total: 50 min
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  • servings:
  • Ingredients

    • 2 parsnips
    • 3 carrots
    • 1 bulb fennel
    • 1 small red onion
    • 8 ounces Brussels sprouts
    • 4 cloves garlic, peeled
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon white pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1010 % Daily Value *
    • Total Fat: 59 g 90.12%
    • Saturated Fat: 8 g 41.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 396 mg 16.49%
    • Calcium: 388 mg 38.84%
    • Potassium: 3519 mg 100.53%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 38.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 117 g %
    • Dietary Fiber: 36 g 143.56%
    • Sugar: 39 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 5 g
    • Vitamin A 1334%
    • Vitamin C 458.77%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat11
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables13
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total9 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq