The Forked Spoon · by Jessica Randhawa★ 5.0 (2)
Roasted Root Vegetables
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 7%
CARBS 30G50% OF CAL
5G FIBER0G ADDED9G INTRINSIC17G OTHER9G TOTAL SUGAR
FAT 12G45% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oven-roasted root vegetables with herbs and garlic, staggered for even caramelization. A humble, delicious side for weeknight dinners or holidays.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freelow lactoseveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound baby potatoes (halved or quartered if large (leave small ones whole))
- 3 medium carrots (peeled and cut into 1-inch pieces)
- 3 medium beets (peeled and cut into 4 or 8 wedges if large)
- 3-4 tablespoons olive oil (divided)
- salt and black pepper (to season)
- 3 cloves garlic (minced (optional))
- 1 teaspoon fresh thyme (minced, or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (minced, or ½ teaspoon dried)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 7%
CARBS 30G50% OF CAL
5G FIBER0G ADDED9G INTRINSIC17G OTHER9G TOTAL SUGAR
FAT 12G45% 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
- 45m
- Sodium
- 274mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 753mg
- Calcium
- 27mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.