Eating Bird Food · by Brittany Mullins★ 5.0 (3)
Roasted Carrots
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 5%
CARBS 23G71% OF CAL
7G FIBER0G ADDED11G INTRINSIC5G OTHER11G TOTAL SUGAR
FAT 4G29% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted carrots with olive oil, salt, pepper, and fresh herbs. Simple, healthy, and delicious as a vegetable side dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb carrots (washed and trimmed)
- 1/2 Tablespoon avocado or olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 cup fresh herbs (thyme, dill or parsley)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 5%
CARBS 23G71% OF CAL
7G FIBER0G ADDED11G INTRINSIC5G OTHER11G TOTAL SUGAR
FAT 4G29% OF CAL
1G SAT4G 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
- 157mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.