Cookie and Kate · by Cookie and Kate★ 5.0
Roasted Carrot and Potato, Lentils and Miso Parsley Sauce
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 31%
CARBS 56G50% OF CAL
9G FIBER42G OTHER5G TOTAL SUGAR
FAT 19G38% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables and lentils with a tangy miso-parsley sauce and lemon. A hearty, warming vegan meal perfect for winter.
mainroast🍪 sheet pan⚙️ food processor🥄 saucepan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound red potatoes (about 3 large), cut into 1-inch cubes
- 5 medium carrots, cut on the bias into 1-inch pieces
- 2 tablespoons olive oil
- 1 1/2 cups vegetable broth or water
- 1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed
- 1 bay leaf, optional
- 1 1/2 cup fresh parsley, gently packed
- 1 lemon, zested and juiced
- 4 garlic cloves, roughly chopped
- 1 3/4 teaspoon white miso
- Pinch red pepper flakes
- 3 to 4 tablespoons olive oil
- Freshly ground black pepper and salt, to taste
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 31%
CARBS 56G50% OF CAL
9G FIBER42G OTHER5G TOTAL SUGAR
FAT 19G38% OF CAL
3G SAT16G 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
- 35m
- Sodium
- 643mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1062mg
- Calcium
- 66mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.