Mixed Roasted Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.7 g | (132 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 345 μg | (115 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 2,260 mg | (57 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel carrots, halve lengthwise and cut each crosswise into 3 pieces. Peel parsley root and cut in half lengthwise. Peel onions and cut into quarters. Wearing gloves to protect your hands from stains, rinse, peel and cut beets into quarters. Cut artichokes into quarters. Peel and chop garlic cloves. Mash chopped garlic with a little salt.
2.
Brush a baking sheet with oil. Sprinkle with garlic-salt and pepper and top with prepared vegetables. Bake in preheated oven at 200°C (approximately 400°F), 20-30 minutes.
3.
Divide vegetables among plates, sprinkle with dill and serve with sour cream, if desired.
