Jo Cooks · by Joanna Cismaru★ 4.8 (4)
Roasted Root Vegetables
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 10%
CARBS 44G58% OF CAL
10G FIBER0G ADDED18G INTRINSIC16G OTHER18G TOTAL SUGAR
FAT 14G41% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrots, beets, and sweet potatoes roasted with olive oil, salt, and rosemary until caramelized. A simple, versatile side for any meal.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- 2 pounds carrots (peeled and cut into 1-inch chunks)
- 2 pounds beets (peeled and cut into 1-inch chunks)
- ½ cup olive oil (extra virgin)
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper (ground)
- ¼ cup fresh rosemary leaves (chopped)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 10%
CARBS 44G58% OF CAL
10G FIBER0G ADDED18G INTRINSIC16G OTHER18G TOTAL SUGAR
FAT 14G41% OF CAL
2G SAT12G 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
- 45m
- Sodium
- 849mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1143mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.