Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
312
Calories
5g
Protein
14g
Fat
45g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large carrots, cut into 2-inch chunks
- 2 medium-size unpeeled russet potatoes, cut into 2-inch chunks
- 2 medium-size unpeeled sweet potatoes, cut into 2-inch chunks
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Fine sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes