All Recipes | Sides | Roasted Summer Roots

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Overhead view of a blue and white patterned bowl filled with roasted baby carrots and small red and purple potatoes, seasoned with visible spices, set on a cream textured cloth atop a wood table.

Roasted Summer Roots

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Course: Side Dish
Servings: 4
Calories: 120kcal

Ingredients

  • 2 cups baby carrots
  • 2 cups fingerling potatoes
  • 1 Tbsp. olive oil
  • 1 tsp. ground coriander

Instructions

  • Preheat oven to 400°F.
  • Place the baby carrots and potatoes in a large bowl. Drizzle them with olive oil and sprinkle with ground coriander. Toss until the vegetables are evenly coated.
  • Spread the vegetables in a single layer on a baking sheet.
  • Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
  • Serve warm.

Notes

Bring healthy flavors to your table with these roasted summer vegetables. This easy recipe pairs fresh produce with warm spices for a perfect addition to your plate.

Nutrition

Calories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 60mgPotassium: 480mgFiber: 4gSugar: 4gVitamin A: 8830IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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Nutrition Facts
Roasted Summer Roots
Amount per Serving
Calories
120
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Sodium
 
60
mg
3
%
Potassium
 
480
mg
14
%
Carbohydrates
 
20
g
7
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
8830
IU
177
%
Vitamin C
 
20
mg
24
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.