Averie Cooks · by Averie Sunshine★ 4.5 (167)
Herb-Roasted Tri-Colored Carrots
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 4%
CARBS 22G57% OF CAL
7G FIBER11G SUGAR5G OTHER
FAT 7G43% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rainbow carrots roasted with olive oil, rosemary, thyme, and parsley until caramelized at the edges and tender in the center. A simple, herbed vegetable side dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds carrots
- 2 tablespoons olive oil
- 2 to 3 teaspoons fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 to 3 teaspoons fresh Italian flat-leaf parsley (finely chopped)
- 2 teaspoons lemon juice (optional)
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 4%
CARBS 22G57% OF CAL
7G FIBER11G SUGAR5G OTHER
FAT 7G43% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 739mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 742mg
- Calcium
- 81mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 739MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.