Wholesome Yum · by Maya Krampf★ 5.0 (17)
Roasted Root Vegetables
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 6%
CARBS 30G58% OF CAL
7G FIBER0G ADDED10G INTRINSIC13G OTHER10G TOTAL SUGAR
FAT 9G40% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrots, parsnips, beets, and sweet potatoes roasted with olive oil, rosemary, and thyme until caramelized and tender. A vibrant, healthy side dish with natural sweetness from the vegetables.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 medium Carrots ((~6 oz; peeled and sliced 1/2" thick))
- 4 medium Parsnips ((~11 oz; peeled and sliced 1/2" thick, then cut any larger pieces into halves or quarters))
- 2 medium Beets ((~8 oz; peeled and cut into 1-inch cubes))
- 1 large Sweet potato ( (~12 oz; peeled and cut into 1-inch cubes))
- 1 medium Red onion ((~6 oz; peeled and cut into 1.5-inch pieces, layers separated))
- 1/4 cup Olive oil
- 1 tbsp Fresh rosemary ((chopped))
- 1 tbsp Fresh thyme
- 3/4 tsp Garlic powder
- 1 tsp Sea salt
- 1/4 tsp Black pepper
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 6%
CARBS 30G58% OF CAL
7G FIBER0G ADDED10G INTRINSIC13G OTHER10G TOTAL SUGAR
FAT 9G40% 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
- 10m
- Cook
- 25m
- Sodium
- 104mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 660mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.