RecipeTin Eats · by Nagi★ 4.9 (52)
Roasted Vegetables
NUTRITION · PER SERVING100M COOK
CAL 11%·PRO 6%
CARBS 31G55% OF CAL
6G FIBER0G ADDED6G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 11G43% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Root vegetables roasted with herbs and olive oil until caramelized and tender. A versatile side dish that brings out natural sweetness and works with any main course.
side🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 400g / 14oz small potatoes (, skin on (10 or so))
- 2 carrots (, medium/large, peeled)
- 1 large parsnip ((250g/8oz), peeled)
- 1 red onion (, large, peeled (200g / 7oz))
- 5 garlic cloves (, smashed (Note 1))
- 5 thyme sprigs
- 3 sage sprigs
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley (, finely chopped)
At a glance
PER SERVING · TIME 100M
CAL 11%·PRO 6%
CARBS 31G55% OF CAL
6G FIBER0G ADDED6G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 11G43% OF CAL
2G SAT9G 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
- 1h 30m
- Sodium
- 408mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 762mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.