- Calories 136calories
- Fat 7g (sat 1g)
- Cholesterol 0mg
- Sodium 472mg
- Protein 2g
- Carbohydrate 18g
- Sugar 9g
- Fiber 5g
- Iron 1mg
- Calcium 52mg
Rosemary Roasted Root Vegetables
Danny Kim
How to Make It
Step 1
Heat oven to 425° F. Toss the carrots, beets, onions, oil, rosemary, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, tossing once, until browned and tender, 30 to 35 min.
