Roasted Root Vegetables with Thyme and Rosemary Recipe | Yummly
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Roasted root vegetables with Thyme and Rosemary

GRESSINGHAM
7Ingredients
65Minutes
200Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 2 beetroots (large, peeled and cut into 3 cm chunks)
  • 2 carrots (large, peeled and cut into 3 cm chunks)
  • 2 carrots (large parsnips, peeled and cut into 3 cm chunks)
  • 2 red onions (peeled and cut in half)
  • 1 bulb garlic (cut in half width ways)
  • 3 sprigs thyme (and rosemary)
  • 6 tablespoons olive oil
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    NutritionView More

    200Calories
    Sodium3% DV60mg
    Fat25% DV16g
    Protein4% DV2g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories200Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium60mg3%
    Potassium330mg9%
    Protein2g4%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A160%
    Vitamin C15%
    Calcium4%
    Iron4%

    * 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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