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Rosemary Roasted Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8197
Energy (kCal)276.23
Carbohydrates (g)64.3357
Total fats (g)1.4328
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees. | 2. Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil. | 3. Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated. | 4. Cook vegetables for 30-35 minutes, stirring them every ten minutes. You’ll know vegetables are finished when potatoes have browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow potato 6 quartered recommended - - - -
    red onion 1 cut 64.0 14.944 1.76 0.16
    zucchini 1 cut 2.31 0.3421 0.2981 0.044000000000000004
    carrot 4 peeled cut 209.92 49.0496 4.7616 1.2288
    garlic clove 5 peeled - - - -
    rosemary 2 sprigs chopped - - - -
    olive oil - - - -
    sea salt - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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