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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0709
Energy (kCal)293.1162
Carbohydrates (g)67.044
Total fats (g)1.6672
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 degrees F. | 2. Grease an 11" x 7" baking sheet with extra virgin olive oil. | 3. Place the vegetables in the baking sheet and add the dried herbs, salt and pepper. | 4. Toss well, evenly coating all the vegetables with the seasonings and oil. | 5. Add more oil if the vegetables seem dry. | 6. Spread the vegetables evenly on a large baking sheet. | 7. Place on the middle rack in the oven and bake for 35 to 40 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/3 cup - - - -
    carrot 3 cut 75.03 17.5314 1.7019 0.4392
    brussels sprout 1 1/2 cups 56.76 11.814 4.4616 0.396
    red bliss potato 4 cups Red cut - - - -
    parsnip 3 cut - - - -
    potato 1 cup cut sweet 115.5 26.235 3.075 0.135
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    rosemary 1 tablespoon dried 2.227 0.3519 0.0563 0.0996
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    sea salt 1/4 teaspoon - - - -
    black pepper 2 tablespoons 34.638000000000005 8.8251 1.4338 0.4499

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



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