Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Potatoes, cut | 420 g | Sweet, Astringent · Cooling |
 Carrots, cut | 300 g | Sweet, Bitter · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh rosemary | 4 g | Pungent, Bitter, Astringent · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Heat the oven and cut the potatoes cut and carrots cut into evenly sized pieces.
- Toss with the olive oil, fresh rosemary, rock salt.
- Spread in one layer on a wide tray so steam can escape.
- Roast until the centers are tender and the edges are browned, turning once midway.
- Rest for three minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international roasted-vegetable adaptation)
Potato Carrot Rosemary Roast is roasted until tender and served warm rather than as a cold side. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Potato Carrot Rosemary Roast
| Nutrient | Per 100g | Per Serving (1 serving (188g)) |
|---|---|---|
| Energy (Calories) | 88 kcal | 166 kcal |
| Protein | 1.5 g | 2.9 g |
| Total Carbohydrates | 13.7 g | 25.8 g |
| Dietary Fiber | 2.4 g | 4.4 g |
| Total Sugars | 2.3 g | 4.4 g |
| Total Fat | 3.4 g | 6.3 g |
| Calcium | 21.7 mg | 40.9 mg |
| Iron | 0.63 mg | 1.18 mg |
| Magnesium | 18.1 mg | 34.1 mg |
| Phosphorus | 46.1 mg | 86.8 mg |
| Potassium | 368 mg | 693 mg |
| Sodium | 288 mg | 543 mg |
| Zinc | 0.27 mg | 0.50 mg |
| Copper | 0.08 mg | 0.15 mg |
| Manganese | 0.15 mg | 0.28 mg |
| Selenium | 0.3 µg | 0.5 µg |
| Vitamin C | 13.5 mg | 25.3 mg |
| Vitamin A (RAE) | 333.4 µg | 627.7 µg |
| Vitamin E | 0.76 mg | 1.44 mg |
| Vitamin K | 8.3 µg | 15.6 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.13 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.08 mg |
| Niacin (Vitamin B3) | 0.99 mg | 1.86 mg |
| Vitamin B6 | 0.22 mg | 0.42 mg |
| Folate (DFE) | 16.5 µg | 31.1 µg |
| Choline | 10.3 mg | 19.3 mg |
