Oh My Veggies · by Nicole★ 5.0 (1)
Spiced Roasted Root Vegetables
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 5%
CARBS 27G59% OF CAL
8G FIBER0G ADDED9G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Root vegetables roasted with warm spices like fennel, coriander, and cumin, finished with red wine vinegar and fresh cilantro. A flavorful winter side dish that pairs well with roasted meats or grain bowls.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound carrots (peeled and cut into 3-inch pieces)
- 1 pound parsnips (peeled and cut into 3-inch pieces)
- 1 red onion (large, peeled and cut into 16 wedges (leave the root end intact))
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon. cumin seeds
- 1/2 teaspoon black pepper
- 2 teaspoons red wine vinegar
- 1/4 cup fresh cilantro (roughly chopped)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 5%
CARBS 27G59% OF CAL
8G FIBER0G ADDED9G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G 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
- 15m
- Cook
- 25m
- Sodium
- 949mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 688mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 949MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.