Roasted Carrots
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 4.9 mg | (613 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms purple carrots (or large carrots)
- 2 Tbsps olive oil
- 2 Tbsps sesame oil
- salt
- 1 garlic clove
- 1 Tbsp lemon juice
- 1 Tbsp Maple syrup
- fresh thyme (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Peel the carrots and halve lengthwise. Mix with the two oils, season with salt, and spread on a bking sheet. Roast for 45 minutes until soft, turning occasionally.
2.
Peel the garlic, and squeeze the juice from the lemon. Mix both with the maple syrup. Drizzle the maple syrup mixture over the carrots during the last 15 minutes of cook time.
3.
Remove from the oven, and serve with the thyme sprigs.
