Autumn Roasted Veggies
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Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 5.0 (2)

Autumn Roasted Veggies

NUTRITION · PER SERVING135M COOK
CAL 17%·PRO 10%
CARBS 49G57% OF CAL
10G FIBER0G ADDED0G INTRINSIC20G OTHER20G TOTAL SUGAR
FAT 16G41% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A collection of roasted vegetables—carrots, green beans, potatoes, yams, radishes—finished with maple glaze, garlic, and fresh herbs. Easy, colorful, and versatile sides for any meal.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 pound bundle of whole carrots
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp maple syrup (use up to 4 tbsp for sweeter carrots)
  • 1 tsp minced garlic
  • 2 tbsp freshly chopped rosemary
  • 2 cups fresh green beans
  • 2 cups fresh broccolini
  • 2 tbsp olive oil
  • 1 tbsp freshly minced garlic
  • salt and pepper
  • lemon
  • 2 cups radishes, quartered
  • 4 cups Japanese sweet potatoes, chopped into bite-sized pieces
  • 2 cups sweet potatoes
  • 5 tbsp olive oil
  • 4 tbsp finely chopped rosemary
  • garlic powder
PREP
30M
SODIUM
274MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.