The Forked Spoon · by Jessica Randhawa★ 4.8 (36)
Roasted Potatoes and Carrots Recipe
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 8%
CARBS 34G54% OF CAL
5G FIBER22G OTHER7G TOTAL SUGAR
FAT 11G40% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potatoes and carrots with garlic, rosemary, and thyme. Golden and tender, a simple one-pan side dish that's naturally vegan.
sideamerican🍪 sheet pan🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 1½ pounds baby potatoes (halved)
- 1 pound carrots (peeled and sliced into 2-inch pieces, see notes)
- ¼ cup olive oil
- 3 cloves garlic (minced, see notes)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon Ground black pepper
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 8%
CARBS 34G54% OF CAL
5G FIBER22G OTHER7G TOTAL SUGAR
FAT 11G40% OF CAL
2G SAT10G 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
- 20m
- Cook
- 40m
- Sodium
- 529mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.