Vikalinka · by Julia Frey of Vikalinka
Roasted Rainbow Carrots with Pistachios
NUTRITION · PER SERVING55M COOK
CAL 5%·PRO 4%
CARBS 14G51% OF CAL
4G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 5G47% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rainbow carrots roasted with cumin, sumac, and nutmeg, finished with pistachios. A vibrant, aromatic side dish that works with many main courses.
sidemediterranean🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1kg / 2 lbs rainbow carrots (a mix of orange, yellow and purple carrots)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp sumac
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 4 tbsp chopped pistachio nuts
At a glance
PER SERVING · TIME 55M
CAL 5%·PRO 4%
CARBS 14G51% OF CAL
4G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 5G47% OF CAL
1G SAT5G 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
- 45m
- Sodium
- 232mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 49mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.