Roasted Spring Root Vegetables

Roasted Spring Root Vegetables might be a good recipe to expand your side dish collection. One serving contains 241 calories, 5g of protein, and 7g of fat. This recipe serves 4 and costs $1.37 per serving. Head to the store and pick up olive oil, onions, thyme, and a few other things to make it today. It will be a hit at your Easter event. 69 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Jessica Gavin. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. Similar recipes include Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Roasted Root Vegetables, and Roasted Root Vegetables.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Black pepper, freshly ground, to taste

1 pound of small carrot, cut in half length-wise

1 pound fingerling potatoes (or baby potatoes), cut in half length-wise

½ teaspoon kosher salt

Olive oil, enough to coat the vegetables (1/8-1/4 cup)

8 ounces cippolini onions, peeled and cut in half

4 sprigs of rosemary

4 sprigs of thyme

Equipment:

bowl

aluminum foil

oven

Cooking instruction summary:

Pre-heat oven to 400°F.Line a sheet tray with foil.In a large bowl, toss and coat the vegetables with the olive oil. Season with salt and pepper.In one layer, spread the vegetables out on the sheet tray. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10-15 minutes, or until the vegetables are tender.Discard the herbs. Season with more salt and pepper as you desire.

 

Step by step:


1. Pre-heat oven to 400°F.Line a sheet tray with foil.In a large bowl, toss and coat the vegetables with the olive oil. Season with salt and pepper.In one layer, spread the vegetables out on the sheet tray.

2. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10-15 minutes, or until the vegetables are tender.Discard the herbs. Season with more salt and pepper as you desire.


Nutrition Information:

Quickview
240k Calories
4g Protein
7g Total Fat
40g Carbs
69% Health Score
Limit These
Calories
240k
12%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
40g
14%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
381mg
17%

Get Enough Of These
Protein
4g
10%

Vitamin A
21330IU
427%

Vitamin C
130mg
158%

Vitamin B6
0.78mg
39%

Fiber
8g
34%

Potassium
1087mg
31%

Manganese
0.51mg
26%

Vitamin K
25µg
24%

Folate
85µg
21%

Vitamin E
2mg
19%

Vitamin B3
3mg
16%

Vitamin B1
0.23mg
16%

Phosphorus
141mg
14%

Magnesium
56mg
14%

Vitamin B2
0.19mg
11%

Copper
0.21mg
11%

Iron
1mg
11%

Vitamin B5
0.96mg
10%

Calcium
74mg
7%

Zinc
0.91mg
6%

Selenium
0.82µg
1%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

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