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Picture of Roasted Carrots with Feta and Parsley
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1062 kcal 53 %
  • Fat 55 g 84 %
  • Saturated 13 g 64 %
  • Carbs 136 g 45 %
  • Fiber 39 g 158 %
  • Protein 20 g 41 %
  • Cholesterol 45 mg 15 %
  • Sodium 3403 mg 142 %
  • Calcium 727 mg 73 %
  • Magnesium 184 mg 44 %
  • Potassium 4487 mg 95 %
  • Iron 6 mg 31 %
  • Zinc 5 mg 44 %
  • Phosphorus 656 mg 94 %
  • Vitamin A 11458 µg 1273 %
  • Vitamin C 90 mg 100 %
  • Thiamin (B1) 1 mg 82 %
  • Riboflavin (B2) 1 mg 94 %
  • Niacin (B3) 14 mg 88 %
  • Vitamin B6 2 mg 162 %
  • Folate equivalent (total) 287 µg 72 %
  • Vitamin B12 1 µg 35 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 15 mg 100 %
  • Vitamin K 337 µg 281 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Carrots with Feta and Parsley

Ingredients

  • 3 pounds medium carrots, cut ½ inch thick on the bias
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

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