Fine Vegetable Cuisine

Oven Roasted Carrots, Parsnips and Celery

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Average: 5 (3 votes)
(3 votes)
Oven Roasted Carrots, Parsnips and Celery
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
150
calories
Calories

Healthy, because

Even smarter

Nutritional values

This easy and quick to prepare oven vegetable is always good as a leftover - in this case, the parsnip and the rest of the vegetables will convince you with their easy digestibility. The parsnip also contains essential oils that are good for a sensitive stomach and can also protect against bacteria that cause illness. The celery also provides essential oils, but also bitter substances that aid digestion.

Oven vegetables can be prepared with just about any vegetable, as long as it is not a fine leafy vegetable. A fine sauce with sesammus (tahini) can be served with them. This way the leftover vegetables taste especially delicious!

1 serving contains
(Percentage of daily recommendation)
Calorie150 cal.(7 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K46.9 μg(78 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate114 μg(38 %)
Pantothenic acid1 mg(17 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium969 mg(24 %)
Calcium89 mg(9 %)
Magnesium39 mg(13 %)
Iron1.1 mg(7 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.2 g
Uric acid58 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
300 grams Parsnips
300 grams carrots
300 grams Celery root
olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Parsnipcarrotolive oilsalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). 

2.

Rinse and peel the parsnips and carrots. Halve lengthwise or quarter. Cut the celery into bite-sized pieces.

3.

Mix the vegetables, then place on a baking sheet or ovenproof dish. Drizzle with olive oil, then season to taste with salt and pepper. Mix again, and roast for 30-40 minutes, turning occasionally.

4.

Remove the vegetables, and serve immediately.