Diethood · by Katerina Petrovska★ 5.0 (16)
Roasted Potatoes and Carrots
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 5%
CARBS 15G50% OF CAL
2G FIBER11G OTHER2G TOTAL SUGAR
FAT 7G52% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potatoes, carrots, and zucchini tossed with olive oil, garlic, and herbs. A simple, rustic vegetable side dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound baby red potatoes (quartered)
- 4 large carrots (cut into 2 inch pieces)
- 3 tablespoons olive oil (divided)
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- freshly ground black pepper (to taste)
- 2 zucchini (sliced into 1 inch thick pieces and then each slice cut into half moons)
- salt (to taste, for the zucchini)
- chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 5%
CARBS 15G50% OF CAL
2G FIBER11G OTHER2G TOTAL SUGAR
FAT 7G52% 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
- 5m
- Cook
- 40m
- Sodium
- 289mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 426mg
- Calcium
- 22mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.