The Real Food Dietitians · by Jessica Beacom★ 5.0
Honey Sage Roasted Root Vegetables
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 3%
CARBS 18G55% OF CAL
4G FIBER2G ADDED5G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 6G42% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted root vegetables—carrots, beets, and parsnips—glazed with honey, butter, and sage until caramelized. A simple, warming side that brings natural sweetness to the table.
side🔥 ovendairy freegluten freevegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5-6 medium carrots, peeled and cut into ½ inch piece (4 cups)
- 2-3 medium parsnips, peeled and cut into ½ inch pieces (3 cups)
- 2-3 medium beets, peeled and cut into ½ inch cubes (2 cups)
- ½ medium red onion, sliced (1 cup)
- ¼ cup butter, melted (may substitutes avocado oil or olive oil for dairy-free and vegan)
- 1 tablespoon honey, plus more for drizzling
- 2 tablespoon roughly chopped fresh sage
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Flaky sea salt for garnishing
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 3%
CARBS 18G55% OF CAL
4G FIBER2G ADDED5G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 6G42% OF CAL
4G SAT2G 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
- 15m
- Cook
- 45m
- Sodium
- 277mg
- Total sugar
- 8g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 422mg
- Calcium
- 36mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.