Oven Vegetables with Potatoes
This is where many vitamins and minerals come to the table: In particular, alkaline magnesium, calcium and phosphorus are found in zucchini and bell peppers. Bell peppers and fennel also score high in potassium, which lowers blood pressure, and vitamin C, which protects cells.
You can use older vegetables such as sweet potatoes, parsnips or yellow beets to make crunchy vegetable chips, crunchy energy balls or juicy roasts. Unused peels, leaves and stalks can be used to make a wonderfully powerful vegetable broth.
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,348 mg | (34 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 10 ozs new Potato
- 1 root Fennel
- 3 carrots
- 2 beets
- 1 Zucchini
- 1 red Bell pepper
- 2 sprigs rosemary
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- peppers
Preparation steps
Wash potatoes thoroughly and cut lengthwise into quarters. Clean, wash, and halve the fennel, remove the stalk, and cut it into strips. Clean, wash, and slice carrots, beets, and zucchini and cut beet into wedges. Halve the bell pepper, remove the seeds, wash, and cut into cubes.
Wash rosemary, shake dry, pluck needles and chop. Peel and chop the garlic. Put the vegetables, rosemary and garlic in a baking dish, drizzle with the oil and season with salt and pepper.
Mix everything together and bake in a preheated oven at 200 °C / 400 °C for 30 minutes, stirring occasionally.