Fine Vegetable Cuisine

Colorful Roasted Root Vegetables

4.5
Average: 4.5 (8 votes)
(8 votes)
Colorful Roasted Root Vegetables

Colorful Roasted Root Vegetables - As tasty as fries, but much more colorful!

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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
171
calories
Calories

Healthy, because

Even smarter

Nutritional values

Unfortunately, it is not a rumor that most children are not very keen on vegetables. So if you want to whet their appetite for "greens", you need imagination - and you might score points with the oven vegetables. You don't have to tell them that the kids eat a lot of vitamins (especially A and C) with them!

Very daring parents add a green salad to it. They can also offer the inevitable ketchup as a "decoy"; it has little fat and calories.

1 serving contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein8 g(8 %)
Fat4 g(3 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.3 mg(21 %)
Folate77 μg(26 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C27 mg(28 %)
Potassium972 mg(24 %)
Calcium118 mg(12 %)
Magnesium44 mg(15 %)
Iron2.1 mg(14 %)
Iodine16 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids0.8 g
Uric acid47 mg
Cholesterol1 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
8
Ingredients
2 lbs potatoes
14 ozs carrots
14 ozs Parsnips
2 Beets (about 14 ounces)
3 Tbsps olive oil
salt
peppers
9 ozs creamy Sour cream
4 ozs Yogurt (low-fat)
3 Tbsps mineral water
3 tsps Fresh herbs
½ lemon
1 pinch cane sugar
How healthy are the main ingredients?
carrotParsnipSour creamolive oilpotatosalt
Preparation

Kitchen utensils

1 Peeler, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 large Bowl, 1 Bowl, 1 Tablespoon, 1 Whisk, 1 Citrus juicer, 1 Baking sheet, 1 Parchment paper, 1 thin Rubber gloves

Preparation steps

1.
Colorful Roasted Root Vegetables preparation step 1

Rinse and peel potatoes, carrots, parsnips and beets. Cut into wedges or bite-sized pieces. (Wear gloves if desired to protect against staining from the beets.)

2.
Colorful Roasted Root Vegetables preparation step 2

Place the vegetables in a bowl, toss with the oil and season with salt and pepper. If desired, season the beets in a separate bowl to keep the other from taking on red color. 

3.
Colorful Roasted Root Vegetables preparation step 3

Line a baking sheet with parchment paper. Spread the vegetables on the sheet and roast on the middle rack of preheated oven at 400°F until browned and caramelized, about 25 minutes.

4.
Colorful Roasted Root Vegetables preparation step 4

Meanwhile, mix together the sour cream and yogurt in a small bowl. Stir in the mineral water and herbs.

5.
Colorful Roasted Root Vegetables preparation step 5

Squeeze out the lemon juice. Season the quark mixture with salt, pepper, sugar and lemon juice. Serve the vegetables with the dip.