Food Faith Fitness · by Reilly Doucet
Roasted Carrots and Parsnips
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 3%
CARBS 25G71% OF CAL
7G FIBER0G ADDED6G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted carrots and parsnips with herbs and garlic. Sweet, savory, and tender—a colorful vegetable side for festive meals.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 4 large carrots
- 4 large parsnips
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 2 teaspoons fresh rosemary (chopped, plus more for garnish)
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 3%
CARBS 25G71% OF CAL
7G FIBER0G ADDED6G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT3G 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
- 35m
- Sodium
- 156mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 59mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.