Low-Cal Roast

Roast Goose with Vegetables

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Roast Goose with Vegetables
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Health Score:
8,2 / 10
30 min.
ready in 2 h. 30 min.
Ready in

Healthy, because

Even smarter

It is well known that one should celebrate the festivals as they fall and for once not count the calories. Although goose is not necessarily a figure-flattering food, the meat certainly has more than many calories to offer! With 23 milligrams it provides considerable amounts of the mineral magnesium. The content of iron, vitamin A and some vitamins of the B group is also relatively high.

Whether breast, leg or whole bird: You should not keep the fresh poultry in the refrigerator for more than 2 days. And what goes well with the goose? A must-have is red cabbage, but Brussels sprouts are also delicious with it. Potatoes and Co. are not the same. But why don't you try the potato noodles from EAT SMARTER for a change?


2 onions
1 Parsnip
1 carrot
4 Goose thighs
4 pieces Goose breast
20 grams butter
2 tablespoons freshly chopped parsley
freshly ground peppers
1 tablespoon dried Mugwort
500 milliliters vegetable stock
2 tablespoons Orange juice
1 teaspoon honey
How healthy are the main ingredients?
Orange juiceparsleyhoneyonionParsnipcarrot

Preparation steps


Peel the onions, parsnip and carrot, and cut into chunks.

Heat the butter in a roasting pan. Rinse the goose legs and breasts, pat dry and season with salt and pepper. Place the vegetables into the hot roasting pan, place the goose legs and breasts over the vegetables and sprinkle with the mugwort. Pour half of the vegetables stock over, slide the roasting pan in a preheated oven and roast at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 1½ hours. Keep basting the goose legs and breasts with the stock in between.


Heat the orange juice and mix the honey into it. Brush the honey mixture over the goose legs and breasts and roast for 20-30 minutes more. Remove the pan from the oven, remove the goose legs and breast from the pan and keep warm. Season the pan vegetables with salt and pepper, and pour the remaining vegetable stock. Serve the vegetables with goose legs and breasts.