Roast Christmas Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
154
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 158.6 μg | (264 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs carrots
- 7 ozs Parsnips
- 7 ozs parsley
- salt
- White pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- 1 Tbsp clear honey
- ¼ cup vegetable stock (as necessary)
- ½ bunch parsley (chopped)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Peel the carrots, parsnips and parsley roots and halve or quarter lengthwise, depending on size.
3.
Mix with the salt, pepper, lemon juice, olive oil and honey.
4.
Put into an ovenproof dish and roast for about 30 minutes, turning occasionally and sprinkling with a little stock as necessary. Sprinkle the chopped parsley over the vegetables.
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