Roasted Winter Root Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
311
calories
Calories
Healthy, because
Even smarter
Nutritional values
This one-pan dish is packed with too many vitamins and minerals to count, has virtually no fat, and is low in calories too. It's the perfect side dish.
The heartiness of the root vegetables pairs well with red meat like steak.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.2 g | (54 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 55.7 μg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 2,043 mg | (51 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 floury potatoes (scrubbed and cut lengthwise into thick slices)
- 6 slender carrots (peeled; trimmed and cut diagonally into 3-inch pieces)
- 6 slender Parsnips (peeled and trimmed)
- 2 Rutabaga (peeled; trimmed and cut into thick slices)
- 1 bunch fresh parsley (plus extra for garnish)
- kosher salt (to taste)
- freshly ground Black pepper
- ¼ cup olive oil
Preparation steps
1.
Preheat oven to 400 degrees F.
2.
Place all the vegetables and parsley in a large baking dish. Season with salt and pepper, to taste. Drizzle generously with olive oil. Shake roasting pan to evenly coat.
3.
Roast in oven, stirring the vegetables occasionally, until golden brown and tender, about 45 minutes. Garnish with with fresh parsley and serve.
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