Eating Bird Food · by Brittany Mullins★ 4.4 (32)
Roasted Root Vegetables
NUTRITION · PER SERVING65M COOK
CAL 5%·PRO 3%
CARBS 15G62% OF CAL
3G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 4G35% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet potatoes, carrots, and onions roasted with olive oil and oregano until caramelized and tender. A simple, healthy vegetable side that pairs with any protein.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fresh oregano (chopped)
- 2 medium sweet potatoes (chopped into chunks)
- 1 pound carrots or parsnips (peeled and cut into ¾ inch thick rounds (about 4 cups))
- 1 medium red onion (peeled and cut into ½ inch thick wedges)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 65M
CAL 5%·PRO 3%
CARBS 15G62% OF CAL
3G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 4G35% OF CAL
0G SAT3G 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
- 50m
- Sodium
- 58mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 35mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.