Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Oven Roasted Carrots, Parsnips and Celery
Preheat the oven to 200°C (approximately 400°F).
Rinse and peel the parsnips and carrots. Halve lengthwise or quarter. Cut the celery into bite-sized pieces.
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.
Remove the vegetables, and serve immediately.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
Healthy, because
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.
Even smarter
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!