Dinner at the Zoo · by Sara Welch★ 5.0 (47)
Roasted Root Vegetables
NUTRITION · PER SERVING55M COOK
CAL 7%·PRO 3%
CARBS 16G45% OF CAL
4G FIBER0G ADDED5G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 9G55% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of root vegetables—carrots, parsnips, sweet potatoes, beets, and onions—roasted until caramelized and browned. The perfect fall side dish that pairs with seafood and meat equally well.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- cooking spray
- 1 1/2 cups carrots (peeled, cut into 1 inch pieces)
- 1 1/2 cups sweet potatoes (peeled, cut into 1 inch pieces)
- 1/2 cup red onion (cut into 1/2 inch wedges)
- 1 cup parsnips (peeled, cut into 1 inch pieces)
- 1 1/2 cups beets (red or yellow or a combination, peeled and cut into 1 inch pieces)
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
At a glance
PER SERVING · TIME 55M
CAL 7%·PRO 3%
CARBS 16G45% OF CAL
4G FIBER0G ADDED5G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 9G55% OF CAL
1G SAT8G 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
- 35m
- Sodium
- 344mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 386mg
- Calcium
- 36mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.