Sweet Peas and Saffron · by Annie★ 5.0 (4)
Rosemary Roasted Root Vegetables
NUTRITION · PER SERVING65M COOK
CAL 10%·PRO 6%
CARBS 33G63% OF CAL
7G FIBER18G OTHER7G TOTAL SUGAR
FAT 7G32% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Root vegetables tossed with olive oil, rosemary, and garlic, then roasted until caramelized. A colorful, aromatic side that pairs with any main course.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 carrots (peeled and chopped into 1 inch pieces)
- 4 parsnips (peeled & chopped into 1 inch pieces)
- 12 baby potatoes (halved)
- 1 large sweet potato (cut into 2 inch pieces)
- 2 beets (peeled & chopped into 1 inch pieces)
- 1/4 cup olive oil
- 1 1/2 teaspoons flaky sea salt (like Maldon)
- 1/4 cup fresh rosemary (chopped)
- 4 cloves garlic (sliced)
At a glance
PER SERVING · TIME 65M
CAL 10%·PRO 6%
CARBS 33G63% OF CAL
7G FIBER18G OTHER7G TOTAL SUGAR
FAT 7G32% OF CAL
1G SAT6G 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
- 45m
- Sodium
- 478mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 575mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.