Dinner at the Zoo · by Sara Welch★ 5.0 (123)
Roasted Potatoes and Carrots
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 3%
CARBS 15G36% OF CAL
3G FIBER4G SUGAR7G OTHER
FAT 11G59% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Potatoes and carrots coated in butter, garlic, and herbs, then roasted until golden and tender. A simple, economical side that pairs well with chicken, beef, and seafood.
sideamericanroast🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 2 tablespoons butter (melted)
- 1 tablespoon garlic (minced)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 pound whole carrots (peeled and cut into 1 inch thick slices)
- 1 pound small potatoes (halved)
- 2 tablespoons fresh parsley (chopped)
- cooking spray
At a glance
PER SERVING · TIME 50M
CAL 8%·PRO 3%
CARBS 15G36% OF CAL
3G FIBER4G SUGAR7G OTHER
FAT 11G59% OF CAL
3G SAT7G 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
- 860mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 49mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 860MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.