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Pictsweet Farms Vegetables For Roasting Sweet Potatoes Red Potatoes Carrots & Parsnips - 18 Oz
Vegetables, for Roasting
Sweet potatoes red potatoes carrots & butternut squash. Per 3/4 Cup Serving: 60 calories; 0 g sat fat (0% DV); 25 g sodium (1% DV); 3 g sugars. Non-GMO. www.pictsweetfarms.com. 100% grown on American soil.
Serving Size: 0.75cup
Servings Per Container: About 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 25mg||1%|
|Potassium||Amount Per serving 218mg||4%|
|Total Carbohydrate||Amount Per serving 14g||5%|
|Dietary Fiber||Amount Per serving 2g||7%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Sweet Potatoes, Red Potatoes, Carrots, Butternut Squash.
Directions For Food Safety: Keep frozen until ready to cook. Do not refreeze. Heat to 165 degrees F before use. Refrigerate leftovers. How to Roast Sweet Potatoes, Red Potatoes, Carrots & Butternut Squash: You Will Need: 3-Tablespoons olive oil or other cooking oil; 1/2-teaspoon salt; 1/2-teaspoon ground black pepper. (1) Preheat oven to 450 degrees F. (2) Place frozen vegetables in a shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer. (3) Roast 20 minutes or until desired browning occurs. Stir once halfway through. Must be cooked thoroughly.