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Roasted Root Vegetables with Ranch Sauce
JESSICA GAVIN19Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. fingerling potatoes
- 1/2 baby potatoes
- 1 lb. carrots (peeled and cut in half length-wise)
- 8 oz. cippolini onions (cut in half and peeled)
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup nonfat greek yogurt
- 2 Tbsp. milk
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/2 tsp. Dijon mustard
- black pepper (to taste)
- 1 Tbsp. chives (chopped)
- 1 Tbsp. parsley (minced)
- 1 Tbsp. dill (chopped)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium720mg30% |
| Potassium1060mg30% |
| Protein7g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A380% |
| Vitamin C60% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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