The Recipe Critic · by Alyssa Rivers
Tender Roasted Root Vegetables
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 6%
CARBS 53G74% OF CAL
10G FIBER0G ADDED5G INTRINSIC38G OTHER5G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted carrots, parsnips, beets, and yams with olive oil and Italian seasoning. Tender and flavorful, these vegetables work as a side dish for any meal.
sideamericanroast🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large whole carrots
- 2 large parsnips
- 1 large beet ((or 4 small))
- 2 medium yams
- 3 tbsp olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked black pepper
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 6%
CARBS 53G74% OF CAL
10G FIBER0G ADDED5G INTRINSIC38G OTHER5G TOTAL SUGAR
FAT 7G23% 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
- 10m
- Cook
- 25m
- Sodium
- 330mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1515mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.