Perfectly Roasted Radishes and Carrots

Roasted radishes and carrots are not just a side dish; they are a delightful culinary experience that promises to be the talk of your table. This vibrant, nutritious, and incredibly easy-to-make dish transforms humble root vegetables into tender, caramelized bites bursting with flavor. Whether prepared in your oven or air fryer, it offers a perfect blend of sweetness and earthy notes that will captivate your palate.

Are you searching for a new and exciting side dish to refresh your dinner repertoire? Look no further! The combination of radishes and carrots, when roasted, undergoes a remarkable transformation. The intense heat coaxes out their natural sugars, leading to beautifully caramelized exteriors and delightfully tender interiors. What’s truly fascinating is how the roasting process mellows the distinct peppery bite of radishes, turning them surprisingly sweet and earthy.

To truly elevate this root vegetable duo, consider drizzling them with our signature lemon dill butter sauce. This simple yet sophisticated addition brings a bright, herbaceous richness that perfectly complements the roasted vegetables, creating a gourmet experience with minimal effort.

If you’re already familiar with the magic of baked carrot fries or the incredible taste of air-fried radishes, you understand the delicious alchemy that happens during the cooking process. Roasting intensifies and sweetens flavors, making even slightly bitter radishes incredibly palatable and enjoyable. This transformation is nothing short of amazing, converting skeptics into fans with just one bite.

While this vibrant vegetable medley is perfectly satisfying on its own, we’ve included a favorite, easy-to-make sauce recipe to enhance its appeal. Additionally, we’ll share several creative serving ideas to ensure this dish always feels fresh and exciting, whether for a casual meal or a special occasion.

Gathering Your Essential Ingredients for Perfectly Roasted Vegetables

Creating this delightfully simple yet incredibly flavorful side dish hinges on a few fresh and readily available ingredients. Opting for the freshest produce will undoubtedly yield the best results, allowing the natural flavors to truly shine through after roasting.

Here’s what you’ll typically need to prepare the basic roasted radishes and carrots:

• Radishes: Approximately 1 pound. When selecting radishes, look for ones that are firm to the touch, have a vibrant color, and are free from any soft spots or blemishes.
• Carrots: Around 1 pound. Choose fresh, firm carrots that have a bright orange hue.
• Olive Oil: About 2 tablespoons of high-quality extra virgin olive oil. This is crucial not only for flavor but also for achieving that desirable crispiness and even caramelization during roasting.
• Salt & Pepper: To taste. We recommend using a good quality coarse kosher salt or sea salt, as it adheres well to the vegetables and provides excellent flavor distribution. Freshly ground black pepper adds a wonderful aromatic touch.

Essential Ingredient Preparation Tips:

Proper preparation is key to ensuring your roasted vegetables turn out perfectly. Start by thoroughly washing both the radishes and carrots under cold running water. Remove the green leafy tops from the radishes and the feathery greens from the carrots. While peeling carrots is entirely optional (leaving the skin on adds extra fiber and nutrients), it can result in a smoother texture. Radishes typically do not require peeling. After washing, it’s vital to thoroughly dry your vegetables. Excess moisture can cause them to steam rather than roast, preventing the development of that coveted golden-brown, caramelized exterior.

For added convenience, especially on busy days, you can opt for pre-washed baby carrots, or explore the visually stunning rainbow carrots for a more colorful presentation. If time is a critical factor, some grocery stores offer pre-chopped vegetables, though cutting them fresh often provides superior texture and flavor.

For the complete list of ingredients, precise measurements, and step-by-step instructions, please scroll down to the detailed recipe card at the end of this article.

Mastering the Art of Oven Roasting Radishes and Carrots to Perfection

Achieving perfectly roasted vegetables – tender on the inside, crispy and caramelized on the outside – is a straightforward process, and this applies equally to a delicious mixture of carrots and radishes. The fundamental principles for success involve consistent sizing, thorough oil coating, and ensuring ample space on your baking sheet. Follow these detailed steps to guarantee a batch of vegetables that are both flavorful and texturally divine:

1. Prepare and Preheat Your Oven: Start by preheating your oven to a robust 400°F (200°C). This high temperature is absolutely critical for initiating the Maillard reaction – the chemical process that gives roasted foods their distinctive browned color and complex, savory flavors, creating that desirable crispy exterior without overcooking the vegetable’s interior.
2. Chop for Uniformity: The golden rule for even cooking is to cut your carrots and radishes into pieces of roughly the same size. Aim for approximately ¾-inch (about 2 cm) segments. Inconsistent sizes mean smaller pieces will cook faster and risk burning, while larger pieces remain undercooked. For radishes, quarter larger ones and halve smaller ones. Carrots can be sliced into rounds, half-moons, or batons, depending on your preference, ensuring they match the radish size.
3. Thoroughly Season and Coat: Place the uniformly chopped radishes and carrots into a large mixing bowl. Drizzle generously with your chosen olive oil. Do not be tempted to skimp on the oil here, as a light coating on each piece is essential to prevent drying out during cooking and to promote beautiful browning. Sprinkle with salt and freshly ground black pepper to taste. Use your clean hands to toss the vegetables thoroughly, ensuring every surface is evenly coated with the oil and seasonings. This direct contact maximizes flavor absorption and texture development.
4. Single Layer for Superior Crispiness: Spread the seasoned radishes and carrots onto a large baking sheet in a single layer. This step is arguably the most crucial for successful roasting! Overcrowding the pan causes the vegetables to steam in their own moisture rather than roast, resulting in a soft, mushy texture instead of the desired crispy, caramelized exterior. If you are preparing a larger batch or doubling the recipe, use two baking sheets to provide ample space for air to circulate freely around each individual piece.
5. Roast to Golden Perfection: Place the baking sheet(s) into your preheated oven. Roast for approximately 20-25 minutes. The precise cooking time may vary slightly based on the nuances of your oven and the exact size of your vegetable pieces. halfway through the cooking time, give the vegetables a gentle stir or flip to ensure even browning. They are ready when they are fork-tender and have developed beautiful golden-brown, caramelized edges.
6. Serve Immediately: Once cooked to your liking, carefully transfer the roasted radishes and carrots to a serving dish. They are delicious as is, or you can enhance their flavor further with one of our recommended sauces or garnishes.

Pro Tip for Effortless Cleanup:

For those who prioritize an easy cleanup, lining your baking sheet with parchment paper is an excellent option. However, be aware that vegetables might not achieve quite the same level of deep browning and crispiness on parchment paper as they would with direct contact on an unlined hot metal baking sheet. For maximum crispiness, an unlined pan is generally preferred.

Quick & Crispy: The Air Fryer Method for Roasted Radishes and Carrots

For those who appreciate speed, efficiency, and exceptional crispiness, the air fryer is an absolute game-changer for roasting radishes and carrots. Its rapid circulating hot air mimics the effects of deep-frying with significantly less oil, yielding beautifully crisp and tender vegetables in a fraction of the time. One of the greatest advantages of using an air fryer for this recipe is that preheating is often unnecessary, saving you even more time!

Here’s a detailed guide on how to achieve perfectly roasted radishes and carrots using your air fryer:

1. Initial Vegetable Preparation: Begin by following steps 2 and 3 outlined in the oven instructions above. This means cutting your radishes and carrots into uniform ¾-inch pieces and then thoroughly tossing them in a bowl with olive oil, salt, and pepper until every piece is lightly coated.
2. Arrange in Air Fryer Basket: Carefully transfer the seasoned vegetables into your air fryer basket. The key to maximum crispiness in an air fryer is to arrange the vegetables in as close to a single layer as possible, minimizing any significant overlapping. Overcrowding the basket will lead to steaming rather than crisping. If you have a smaller air fryer model or are preparing a larger quantity, it is highly recommended to cook in multiple batches to ensure optimal hot air circulation and consistently crispy results.
3. Air Fry to Golden Perfection: Set your air fryer to 390°F (200°C). Cook the vegetables for approximately 18-22 minutes. To ensure even cooking and uniform browning, make sure to toss or shake the basket vigorously every 8-10 minutes. The exact cooking time can fluctuate based on the specific wattage and model of your air fryer, as well as the precise size and thickness of your vegetable pieces. Look for vegetables that are tender when pierced with a fork and possess beautifully browned and slightly crispy edges.
4. Check for Doneness and Serve: Once the vegetables have reached your desired level of tenderness and crispiness, remove them from the air fryer. They are best served immediately, capturing that fresh-from-the-fryer crunch.

The air fryer method is an excellent choice for preparing a smaller batch of these delicious vegetables or when your main oven is occupied with other dishes. It consistently produces a delightful crunch and tenderness that is often hard to achieve with other cooking methods, making it a fantastic alternative for this recipe!

The Secret Weapon: Elevating Flavor with a Simple Lemon Butter Dill Sauce

While roasted radishes and carrots possess a fantastic flavor profile on their own, the addition of a bright, zesty, and herbaceous sauce can truly elevate them from a delicious side dish to an unforgettable culinary experience. Our simple lemon butter dill sauce is the perfect accompaniment, designed to complement the earthy sweetness of the roasted vegetables with a burst of fresh, aromatic zest. This sauce is so good, it’s guaranteed to win over even the most hesitant palates!

There are countless elaborate sauce recipes available, but sometimes, the most profound flavors come from the simplest combinations. This timeless trio of rich butter, tangy fresh lemon juice, and aromatic dill weed works harmoniously to create a sauce that is both comforting and vibrant. Here’s how incredibly effortless it is to whip up this flavor-packed addition:

1. Melt the Butter: Take 1 tablespoon of butter or margarine and place it in a small, microwave-safe bowl. Heat it in the microwave for approximately 15-30 seconds, or until it is fully melted. The exact time will depend on the power of your microwave. Alternatively, you can gently melt the butter in a small saucepan over low heat on your stovetop.
2. Infuse with Lemon: Once the butter is melted, stir in 1 tablespoon of fresh lemon juice. Using freshly squeezed lemon juice is highly recommended as it provides a brighter, more potent, and authentic citrus flavor that truly makes a difference in the sauce.
3. Add the Aromatic Dill: Finally, mix in 1 teaspoon of fresh dill, finely chopped. If fresh dill is not readily available, you can substitute with dried dill weed. However, be mindful that dried herbs are often more concentrated in flavor, so you might want to start with a slightly smaller amount (e.g., ½ to ¾ teaspoon) and adjust to your taste.
4. Toss and Serve Immediately: As soon as your vegetables are perfectly roasted and still warm from the oven or air fryer, generously drizzle the prepared lemon butter dill sauce over them. Gently toss the vegetables to ensure that every piece is evenly coated with the delicious sauce. Serve immediately to enjoy the sauce at its most aromatic and flavorful peak.

The refreshing acidity of the lemon acts as a perfect counterpoint to the richness of the butter, creating a balanced and appealing taste. Meanwhile, the distinctive herbaceous notes of dill provide an aromatic finish that makes each bite utterly delightful. This sauce truly completes the dish, transforming a simple roasted vegetable side into an elegant and satisfying culinary highlight.

Creative Ways to Serve Your Roasted Radishes and Carrots

The inherent versatility of roasted radishes and carrots means they can be effortlessly tailored to complement any meal, whether you’re aiming for a casual weeknight dinner or an elegant holiday feast. Beyond our suggested lemon dill butter sauce, a multitude of options exist to customize this delightful side dish, ensuring it always feels fresh, exciting, and perfectly suited to your palate. Here are a few more creative serving ideas to inspire your next meal:

• Embrace Simplicity & Brightness: Sometimes, the purest flavors are the most impactful. A generous squeeze of fresh lemon juice, combined with a light sprinkling of flaky sea salt or coarse kosher salt immediately after roasting, beautifully highlights the vegetables’ natural sweetness and earthy notes. The acidity brightens, and the salt enhances, creating a clean and refreshing taste.
• Fresh Herb Infusion: Elevate the aroma and depth of flavor by stirring in other fresh, finely chopped herbs just as the vegetables come out of the oven. Options like fresh thyme, rosemary, parsley, chives, or even mint (for a unique twist) work wonderfully. The residual heat will gently warm the herbs, allowing their fragrant oils to release and infuse the dish.
• Sweet & Savory Honey Butter: For a comforting and irresistibly sweet and savory contrast, whip up a quick honey butter mixture. Simply combine 3 tablespoons of softened unsalted butter with 1-2 tablespoons of honey (adjusting the amount to your preferred level of sweetness). Toss this luscious mixture with the warm roasted vegetables. For an extra layer of warmth and coziness, consider adding a tiny pinch of ground cinnamon or nutmeg.
• Garlic & Parmesan Kick: For a robust and savory flavor profile, add minced garlic cloves to the vegetables during the last 10 minutes of roasting. Once out of the oven, toss them generously with freshly grated Parmesan cheese for a delightful, umami-rich finish that adds a salty, cheesy crust.
• Spicy Sriracha Glaze: If you enjoy a touch of heat, create a quick spicy glaze. Whisk together a tablespoon of sriracha (or your favorite hot sauce) with a teaspoon of honey or maple syrup and a splash of fresh lime juice. Drizzle this vibrant glaze over the roasted vegetables just before serving for a sweet and spicy kick.
• Sophisticated Balsamic Glaze: A simple reduction of good quality balsamic vinegar can add a wonderfully sophisticated sweet and tangy note to your dish. Drizzle it sparingly over the finished, warm vegetables for an elegant touch.
• Added Nutty Crunch: To introduce an appealing textural contrast and additional flavor, sprinkle your roasted vegetables with toasted pine nuts, slivered almonds, or roughly chopped walnuts just before serving. The warmth of the nuts complements the roasted roots beautifully.

Regardless of your chosen enhancement, roasted radishes and carrots are guaranteed to be a colorful, healthy, and conversation-starting addition that will impress at any meal.

Storing and Reheating Your Roasted Radishes and Carrots

While roasted radishes and carrots are undoubtedly at their peak flavor and textural crispness when enjoyed fresh, straight from the oven or air fryer, it’s perfectly common and convenient to have leftovers. Proper storage and reheating techniques can help maintain their deliciousness for subsequent meals.

Refrigerator Storage: To store any leftover roasted radishes and carrots, it’s crucial to allow them to cool completely to room temperature before transferring them. Once cooled, place them in an airtight container. They will maintain their quality and flavor well in the refrigerator for up to 3 days. Beyond this timeframe, their texture may become overly soft or diminish.

Freezing: Freezing roasted root vegetables, particularly radishes, is generally not recommended for optimal texture. Both radishes and carrots have a high water content, which can lead to a mushy or undesirable texture upon thawing and reheating. For the best culinary experience, it’s advisable to enjoy them fresh or within the recommended refrigerator storage window.

Reheating Tips: The best methods for reheating are those that utilize dry heat, helping to restore some of their original crispiness:

• Oven Reheating: Preheat your oven to 350°F (175°C). Spread the cooled roasted vegetables in a single layer on a baking sheet. Heat for approximately 10-15 minutes, or until they are thoroughly heated through and have regained some of their slight crispiness.
• Air Fryer Reheating: For a quicker and often crisper reheat, preheat your air fryer to 350°F (175°C). Arrange the vegetables in a single layer in the air fryer basket and cook for 5-8 minutes, making sure to shake the basket halfway through to ensure even heating. Continue until they are hot and have achieved your desired level of crispness.
• Microwave Reheating: While convenient for speed, reheating in the microwave is generally not recommended if you prioritize a crispy texture. The microwave tends to steam vegetables, which will make them softer rather than restoring their crispiness. If time is extremely limited and texture is not a primary concern, you can microwave them in 30-60 second intervals until they are warm.

Keep in mind that while reheating will bring back warmth and flavor, the initial fresh-from-the-oven crispness may not be entirely recaptured. Nevertheless, the reheated vegetables will still be a tasty addition to your meal!

The Nutritional Powerhouse: Why Roasted Radishes and Carrots Are Good For You

Beyond their delightful taste and stunning visual appeal, roasted radishes and carrots are a nutritional treasure trove. Incorporating this vibrant side dish into your regular diet offers a myriad of health benefits, making it not just delicious but also a smart choice for your well-being.

• Rich in Essential Vitamins & Minerals: Carrots are famously renowned for their exceptionally high content of Beta-carotene, a powerful antioxidant that the body converts into Vitamin A. Vitamin A is crucial for maintaining healthy vision, bolstering immune function, and promoting radiant skin. Radishes, on the other hand, are excellent sources of Vitamin C, another potent antioxidant that vigorously supports the immune system. They also provide valuable amounts of folate, essential for cell growth and function, and important minerals like potassium (vital for blood pressure regulation) and magnesium.
• Abundant Dietary Fiber: Both radishes and carrots are significant sources of dietary fiber. Fiber plays a pivotal role in digestive health, promoting regular bowel movements and helping to prevent constipation. Furthermore, fiber contributes to satiety, helping you feel fuller for longer periods, which can be beneficial for managing weight and curbing unhealthy snacking.
• Potent Antioxidant Properties: Radishes contain unique compounds such as glucosinolates and isothiocyanates. These are powerful antioxidants that have been extensively studied for their potential anti-inflammatory and anti-cancer properties. Carrots, with their rich carotenoid content (like lutein and zeaxanthin), also provide substantial antioxidant protection against harmful free radical damage in the body, which can contribute to chronic diseases.
• Hydration & Electrolyte Balance: Radishes boast a remarkably high water content, contributing effectively to overall hydration levels. The presence of potassium in both vegetables further aids in maintaining proper fluid balance and electrolyte levels within the body, essential for various physiological functions.
• Naturally Low in Calories & Carbohydrates: This roasted vegetable dish is inherently low in calories and carbohydrates, making it an outstanding choice for individuals following low-carb, ketogenic, or calorie-conscious dietary plans. You receive a generous amount of nutritional value and satiety for a very modest caloric and carbohydrate intake.

By simply roasting these humble root vegetables, you are not only creating a wholesome and satisfying dish but also actively supporting your overall health and well-being, proving that healthy eating can indeed be incredibly flavorful and deeply satisfying.

Pro Tips & Frequently Asked Questions (FAQs) for Roasted Radishes and Carrots

Pro Tips for the Best Roasted Radishes and Carrots:

• Avoid Overcrowding the Pan: This cannot be stressed enough! For truly crispy and caramelized vegetables, it’s imperative to give them enough space on the baking sheet. Overcrowding leads to steaming, resulting in soft, rather than crisp, results. Use multiple sheets if necessary.
• Ensure Uniform Cutting: Consistency in the size of your chopped vegetables is paramount for even cooking. Smaller pieces will overcook or burn before larger ones become tender. Aim for ¾-inch pieces.
• High Heat is Non-Negotiable: Roasting at 400°F (200°C) provides the optimal heat required for achieving that beautiful browning and rich caramelization.
• Invest in Quality Olive Oil: A good quality extra virgin olive oil not only enhances the flavor of your vegetables but also significantly contributes to the formation of that desirable golden crust.
• Season Generously: Do not be shy with salt and freshly ground black pepper. These seasonings are essential for drawing out and enhancing the natural sweetness and savory depth of both the radishes and carrots. Consider adding a pinch of garlic powder or onion powder for an extra layer of savory aroma.
• Taste and Adjust Seasoning: Always taste a piece towards the end of the cooking process. This allows you to make any final adjustments to the seasoning, ensuring the dish is perfectly balanced to your preference.

Frequently Asked Questions:

Q: Do radishes taste bitter when roasted?

A: No, quite the opposite! One of the most remarkable aspects of this recipe is how roasting significantly mellows the pungent, peppery flavor typically associated with raw radishes. The heat transforms them into a surprisingly sweet, earthy, and mild vegetable with a wonderfully tender texture.

Q: Can I use different types of carrots for this recipe?

A: Absolutely! Baby carrots are a convenient option as they are often pre-washed and require minimal chopping. Rainbow carrots are also an excellent choice, adding a beautiful spectrum of colors and a slightly different flavor nuance to your finished dish. If using larger, regular carrots, simply ensure they are chopped into consistent ¾-inch pieces to cook evenly with the radishes.

Q: How do I know when the roasted vegetables are fully cooked?

A: The vegetables should be fork-tender, meaning a fork can easily pierce them with little resistance. Visually, they should have developed attractive browned and caramelized edges. While carrots will typically be slightly softer, both vegetables should retain a pleasant, yielding bite.

Q: Can I add other vegetables to this roasted mix?

A: Yes, you certainly can! This recipe is quite flexible. Other root vegetables like parsnips, turnips, or even small chunks of sweet potatoes (ensure they are cut into similar, smaller pieces to cook at the same rate) can be added. Brussels sprouts or broccoli florets also pair well, though they might require slightly different cooking times or being added partway through the roasting process.

Q: Is this roasted radishes and carrots recipe suitable for meal prepping?

A: It is an absolutely fantastic recipe for meal prepping! You can easily prepare and chop the radishes and carrots several days in advance and store them properly in the refrigerator. When you’re ready to cook, simply toss them with oil and seasonings, then roast. Leftovers also reheat remarkably well in either the oven or air fryer, making it a convenient option for future meals.

Explore More Fantastic & Healthy Vegetable Side Dishes

If you thoroughly enjoyed the simplicity, vibrant flavors, and health benefits of these roasted radishes and carrots, we encourage you to delve deeper into our collection of easy and delicious vegetable side dishes. Expanding your culinary repertoire with more fresh and flavorful options is a wonderful way to keep your meals exciting and nutritious. Discover new favorites with these fantastic recipes:

📋 Recipe: Roasted Radishes and Carrots (Oven or Air Fryer)

Roasted Radishes and Carrots (Oven or Air Fryer)

Roasted radishes and carrots create a delicious, colorful, and healthy side dish that will be a delightful surprise at any meal. This easy recipe offers clear, concise instructions for both oven and air fryer methods, ensuring perfect results every time.

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Servings:
6 servings

Author:
Marjory Pilley

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Ingredients

• 1 pound radishes, trimmed and chopped
• 1 pound baby carrots, or regular carrots chopped
• 2 Tablespoons olive oil
• ¼ teaspoon salt, or to taste
• ⅛ teaspoon pepper, or to taste

Lemon Butter Dill Sauce (Optional)

• 1 Tablespoon butter or margarine
• 1 Tablespoon fresh lemon juice
• 1 teaspoon fresh dill, finely chopped

Instructions

Oven Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare radishes and carrots by washing, trimming, and chopping them into uniform ¾-inch pieces to ensure even cooking.
3. In a large bowl, thoroughly toss the chopped vegetables with olive oil, salt, and pepper until each piece is lightly coated.
4. Spread the seasoned radishes and carrots in a single layer on a large baking sheet, ensuring ample space between pieces for optimal air circulation and crispiness.
5. Roast for approximately 20-25 minutes, or until the vegetables are fork-tender and exhibit beautiful golden-brown, caramelized edges. Flip them halfway through for even cooking.

Air Fryer Instructions

1. Preheating the air fryer is not necessary for this recipe.
2. Prepare radishes and carrots as described in steps 2 and 3 of the oven instructions (wash, chop, toss with oil and seasonings).
3. Arrange the seasoned vegetables in your air fryer basket in a single layer, avoiding overcrowding. Cook in batches if you have a smaller air fryer.
4. Cook at 390°F (200°C) for about 18-22 minutes, making sure to toss or shake the basket every 8-10 minutes. Continue until the vegetables are browned, crispy, and fork-tender. Cooking time may vary based on your specific appliance and the size of the vegetable pieces.

Lemon Butter Dill Sauce (Optional)

1. While the vegetables are roasting or air frying, prepare your optional lemon butter dill sauce.
2. In a small microwave-safe bowl, melt 1 tablespoon of butter in the microwave for 15-30 seconds.
3. Stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of finely chopped fresh dill.
4. Once the vegetables are cooked, drizzle the prepared sauce over them and gently toss to coat. Serve immediately.

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Notes

For more expert tips, creative variations, and detailed step-by-step pictures, please refer to the comprehensive guide above.

Storage:

• Refrigerator: Allow any leftover roasted radishes and carrots to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
• Reheat: For best results, warm leftovers in the oven (at 350°F / 175°C) or air fryer (at 350°F / 175°C) until thoroughly heated through and slightly re-crisped. Reheating in the microwave will make them softer rather than crispy.

Make-Ahead Strategy:

You can remove the stems, scrub, and chop your carrots and radishes several days ahead of time. Store them in an airtight container in the refrigerator. If you plan to store them for more than a day, wrap them loosely in a slightly damp paper towel first to help maintain their crispness.

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Nutrition Facts (Per Serving)

Calories: 80kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 185mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10431IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg

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