Roasted Carrots
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 58.1 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Baby carrot
- 1 Tbsp brown sugar
- 5 Tbsps olive oil
- salt
- freshly ground white peppers
- lemon juice
- 2 Tbsps freshly cut parsley
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse and peel the carrots. Trim, leaving some of the green stem. Spread on a baking sheet and sprinkle some of the sugar over it. Drizzle with olive oil and season to taste with salt and pepper. Bake for 20 minutes, or until golden brown and caramelized, stirring occasionally. Season to taste with the lemon juice, salt, and pepper. Garnish with the parsley and serve.
