40 Aprons · by Sam Guarnieri
Roasted Potatoes and Carrots
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 6%
CARBS 20G53% OF CAL
3G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 7G41% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Potatoes and carrots roasted until golden brown and tender with olive oil, thyme, salt and pepper. A simple vegetable side that works for any meal.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound baby potatoes (halved)
- 1 pound carrots (peeled and cut into even-sized pieces)
- 3 tablespoons olive oil
- 2-3 sprigs fresh thyme (see Notes)
- 1 teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 6%
CARBS 20G53% OF CAL
3G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 7G41% OF CAL
1G SAT6G 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
- 444mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.