Baked Spring Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
206
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 182.9 μg | (305 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the potatoes, cut into quarters and boil in salted water until tender, about 25 minutes. Rinse the beans, peas, lettuce and radishes. Peel and cut the carrots. Trim radishes and cut into slices. Divde lettuce in half or quarter, depending on the size. Blanch beans with the peas in boiling salted water for about 8 minutes, rinse in cold water and drain.
3.
Combine all vegetables together in an oven-proof dish, season with salt and pepper and drizzle with oil. Bake in the oven until tender, about 10 minutes. Rinse the herbs, shake dry and cut into fine strips.
4.
Sprinkle vegetables with herbs and serve.
