Roasted Root Vegetables (with Any Root Veggies!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of roasted root vegetables like carrots, beets, parsnips, and sweet potatoes, caramelized and finished with goat cheese and balsamic glaze. Perfect as a nutritious side for fall and winter meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 carrots ()
- 8-10 large shallots ()
- 4 medium beets (red, golden, or Chioggia)
- 2 parsnips ()
- 1 large sweet potato ()
- ¼-½ lb Yukon potatoes ()
- 3-4 Tbsp extra virgin olive oil
- 1 ½ tsp Kosher salt
- ½ tsp freshly ground black pepper
- 2-3 Tbsp balsamic vinegar
- 3 Tbsp goat cheese ()
- flaky sea salt ()
At a glance
PER SERVING · TIME 60M
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
- 521mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.