Simply Quinoa · by Alyssa
Oven-Roasted Root Vegetables
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 15%
CARBS 81G77% OF CAL
17G FIBER45G OTHER20G TOTAL SUGAR
FAT 8G17% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Root vegetables including potatoes, beets, carrots, and parsnips roasted until tender and lightly caramelized with warm spices. Easy and crowd-pleasing.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound baby Potatoes (, halved)
- 3 beets (, cut into 1-inch pieces)
- 4 large carrots (, cut into 1-inch pieces)
- 4 parsnips (, cut into 1-inch pieces)
- 3 sweet potatoes (, cut into 1-inch pieces)
- 1 tablespoon ras el hanout
- 2 tablespoons olive oil
- 2 teaspoons salt
- Greek yogurt dip for serving
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 15%
CARBS 81G77% OF CAL
17G FIBER45G OTHER20G TOTAL SUGAR
FAT 8G17% OF CAL
1G SAT7G 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
- 10m
- Cook
- 30m
- Sodium
- 1374mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1870mg
- Calcium
- 123mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.