Oven Roasted Root Vegetables
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The root vegetables used in this recipe can be considered as a suggestion and the quantity and composition can be adapted to your own taste. In summer, a mixture of Mediterranean vegetables such as zucchini, tomatoes, aubergines and mushrooms also tastes very good, but then the cooking time is reduced to about 20 minutes - you can also leave out the honey.
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,332 mg | (58 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Preparation steps
Peel the vegetables, halve the carrots, potatoes and parsnips lengthways and then cut into quarters. Cut the beets, turnips, celery, red onion and sweet potato into bite-sized pieces, including the white bulbs.
Preheat the oven to 200°C (approximately 400°F).
Rinse the thyme, shake dry and mix the leaves with the cumin and oil. Season with salt and pepper and mix with the vegetables in a bowl. Place the marinated vegetables in a greased baking dish and roast in the preheated oven for about 1 hour. Place the beets on the edge, so that the rest of the vegetables do not get discolored. Occasionally turn and cover with aluminum foil. Remove the aluminum foil, drizzle the honey over the vegetables and leave for another 5 minutes to caramelize slightly. Serve immediately.
