Small Town Woman · by Beth Pierce★ 5.0 (17)
Oven-Roasted Vegetables
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 11%
CARBS 40G53% OF CAL
4G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 14G40% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan roasted potatoes, carrots, and onions tossed with olive oil and fresh rosemary and thyme. A quick, healthy vegetable side that pairs well with any protein.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Small Town Woman →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium carrots peeled and cut into 2-inch chunks
- 1½ lbs baby potatoes
- 2 large yellow or red onions peeled halved (and then quartered)
- ¼ cup olive oil
- Kosher salt and fresh ground black pepper
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 11%
CARBS 40G53% OF CAL
4G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 14G40% OF CAL
2G SAT12G 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
- 291mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 286mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.