Herb and Apple Roast
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 690 mg | (17 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 4 small Red onions (outer skins removed)
- 4 medium new Potato (peeled and cut into bite-size pieces)
- 4 sprigs thyme
- 4 small, dessert Apple (washed)
- 2 cups cherry Tomatoes (on the vine)
- 1 Tbsp balsamic vinegar
Preparation
Kitchen utensils
2 Bowls, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 1 Baking sheet, 1 Parchment paper, 1 Plastic wrap, 1 Rolling pin, 1 Fork, 1 deep bowl, 1 Whisk, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Dough scraper
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350F, gas 4.
2.
Heat the oil in a roasting pan on the hob. Add the onions and potatoes, coat with the hot oil and add the thyme sprigs. Sprinkle with salt and pepper and roast in the oven for 20 minutes.
3.
Add the apples and tomatoes to the pan, baste everything with the cooking juices and return to the oven for 20 minutes.
4.
Drizzle over the balsamic vinegar, transfer to a warmed serving dish and serve immediately.
