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Roasted Iowa Root Vegetables

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1467
Energy (kCal)388.436
Carbohydrates (g)69.7778
Total fats (g)11.0832
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 45 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables. | 3. Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsnip peeled - - - -
    carrot 6 peeled 177.12 41.3856 4.0176 1.0368
    celery root 1 peeled - - - -
    rutabaga 1 peeled 51.8 12.068 1.5119999999999998 0.22399999999999998
    yellow onion 1 peeled 114.84 6.8382 0.8265 9.396
    garlic 3 tablespoons minced 37.995 8.4303 1.6218 0.1275
    rosemary 3 tablespoons 6.681 1.0557 0.1688 0.2989
    extra virgin olive oil 2 tablespoons - - - -
    sea salt black pepper to taste ground - - - -

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



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