Oven Baked Vegetables
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 54.6 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,962 mg | (49 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Hokkaido pumpkin
- 2 bunches baby carrots (with green)
- 2 roots Beets
- 2 Tbsps sunflower oil
- ½ tsp freshly ground peppers
- salt
- 2 Tbsps butter
- 1 tsp powdered sugar
- plucked Dill
Preparation steps
1.
Halve the pumpkin, scrape out the seeds, peel thinly and cut into slices. Rinse the carrots and trim the green to 1-2 cm. Rinse the beets and quarter lengthwise.
2.
Grease a baking sheet with the oil. Sprinkle with salt and pepper. Spread the vegetables on the baking sheet. Spread knobs of butter around the sheet.
3.
Bake for about 30 minutes at 200°C (approximately 400°F). After 20 minutes, sprinkle the vegetables with powdered sugar. If the vegetables are browning too quickly, cover with aluminum foil.
4.
Serve hot, sprinkled with dill.
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