Diethood · by Katerina Petrovska★ 5.0 (10)
Roasted Sweet Potatoes with Parsnips and Carrots
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 6%
CARBS 34G71% OF CAL
7G FIBER0G ADDED10G INTRINSIC18G OTHER10G TOTAL SUGAR
FAT 6G26% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet potatoes, parsnips, and carrots roasted with garlic, herbs, and olive oil until crispy and caramelized. An easy, flavorful side dish that pairs well with any main course.
sideamerican🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1½ pounds sweet potatoes (cut into 1-inch cubes)
- 2 large onions (each cut into 6 wedges)
- 1 pound carrots (cut into 1-inch pieces)
- 10 to 12 ounces parsnips (cut into 1-inch pieces)
- 3 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon seasoned salt
- ½ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 6%
CARBS 34G71% OF CAL
7G FIBER0G ADDED10G INTRINSIC18G OTHER10G TOTAL SUGAR
FAT 6G26% OF CAL
1G SAT5G 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
- 35m
- Sodium
- 273mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 694mg
- Calcium
- 69mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.