Fit Foodie Finds · by Emily Richter★ 4.8 (4)
Roasted Root Vegetables
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 6%
CARBS 33G72% OF CAL
7G FIBER0G ADDED9G INTRINSIC17G OTHER9G TOTAL SUGAR
FAT 5G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted root vegetables with carrots, potatoes, sweet potatoes, and parsnips in olive oil and herbs. A hearty vegetable side that pairs well with any main protein.
sideamericanroast🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 medium carrots (chopped into 1-inch thick chunks (about 2 cups))
- 1 large Idaho potato (chopped into 1-inch thick chunks (about 1 cup))
- 2 large sweet potatoes (chopped into 1-inch thick chunks (about 2 cups))
- 3 medium parsnips (cored and chopped into 1-inch thick chunks (about 1 cup))
- 1/2 large yellow onion (sliced)
- 6 cloves garlic (smashed)
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh thyme
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 6%
CARBS 33G72% OF CAL
7G FIBER0G ADDED9G INTRINSIC17G OTHER9G TOTAL SUGAR
FAT 5G25% OF CAL
1G SAT4G 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
- 99mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 833mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.