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Pictsweet Farms Vegetables For Roasting Sweet Potatoes Red Potatoes Carrots & Parsnips - 18 Oz

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.
Nutrition Facts

Serving Size: 0.75cup
Servings Per Container: About 6
Calories Amount Per Serving
60
% 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%
Vitamin A (-)
Vitamin C (-)
Calcium 2%
Iron 0%
Sweet Potatoes, Red Potatoes, Carrots, Butternut Squash.
Product Attributes
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.

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