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–+ servings
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

Print Recipe
Course Side Dish
Keyword gluten-free, healthy sides, potato, carrot, vegetable side, simple, sides, healthy potatoes, easy sides, roasted, seasonal, comfort food, oven-roasted, root vegetables, vegan
Servings 4
Calories 120

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: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 480mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8830IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg