Mixed Roast Veggies
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,586 mg | (40 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 Red onions (cut into wedges)
- 12 shallots (peeled)
- 4 cloves garlic cloves (peeled)
- 1 red chili pepper (deseeded and finely chopped)
- 32 ozs new potatoes (scrubbed)
- 2 carrots (peeled and roughly chopped)
- 6 Plum tomato (halved)
- 1 Tbsp chopped thyme
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Heat the oil in an ovenproof and flameproof dish on the hob and gently cook the onion wedges and shallots until they start to soften.
3.
Add the garlic and chilli, cook for 2 minutes then add the potatoes and carrots. Coat them in the oil, cook for 3 minutes then add the tomatoes and thyme and season with salt and pepper.
4.
Cover the dish with foil and roast in the oven for 15 minutes then remove the foil and cook for a further 15 minutes or until the vegetables are tender.
