Spend with Pennies · by Samantha★ 4.8 (10)
Roasted Root Vegetables
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 6%
CARBS 36G68% OF CAL
9G FIBER15G OTHER12G TOTAL SUGAR
FAT 7G29% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender root vegetables tossed with olive oil and rosemary, then roasted until caramelized. A simple, earthy side that complements steak or roasted poultry.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 pounds assorted root vegetables (chopped into 1 ½” pieces)
- 1 large red onion (chopped into 1 ½” pieces)
- 4 cloves garlic (minced)
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- black pepper (to taste)
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 6%
CARBS 36G68% OF CAL
9G FIBER15G OTHER12G TOTAL SUGAR
FAT 7G29% OF CAL
1G SAT6G 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
- 360mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 735mg
- Calcium
- 9mg
- Iron
- 0.18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.