Seasonal Kitchen

Roasted Carrots with Chutney

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Roasted Carrots with Chutney

Roasted Carrots with Chutney - Warming comfort food from the oven

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
251
calories
Calories

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Nutritional values

Thanks to their secondary plant compounds, the crunchy carrots have many wonderful health-promoting properties: they reduce the risk of cardiovascular diseases and are good for our mucous membranes. The intense spicy aroma of the Parsley root comes from essential oils, which make the vegetable particularly easy to digest and, among other things, also support the function of the kidneys.

If you like, you can easily adapt the vegan root vegetables to your own taste by choosing the vegetable varieties - beet or parsnips, for example, also fit well.

1 serving contains
(Percentage of daily recommendation)
Calorie251 cal.(12 %)
Protein4 g(4 %)
Fat9 g(8 %)
Carbohydrates38 g(25 %)
Sugar added5 g(20 %)
Roughage9.7 g(32 %)
Vitamin A3.2 mg(400 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K35.8 μg(60 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.6 mg(43 %)
Folate128 μg(43 %)
Pantothenic acid1.4 mg(23 %)
Biotin11 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45 mg(47 %)
Potassium1,574 mg(39 %)
Calcium124 mg(12 %)
Magnesium70 mg(23 %)
Iron2 mg(13 %)
Iodine12 μg(6 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.3 g
Uric acid86 mg
Cholesterol0 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
28 ozs young carrots
22 ozs young parsley roots
3 Tbsps olive oil
½ tsp Coriander
1 tsp Ras el hanout
Sea salt
1 onion
3 ½ ozs Orange juice
2 Tbsps apple cider vinegar
2 Tbsps Maple syrup
1 tsp mustard powder
cayenne pepper

Preparation steps

1.

Clean carrots and parsley roots, leaving some green, and wash. Set aside 6 ounces of carrots for the chutney. Spread the remaining vegetables on a baking tray covered with baking paper and drizzle with 2 tablespoons of oil. Coarsely crush coriander and sprinkle with Ras el-Hanout and sea salt. Bake the vegan root vegetables in a preheated oven at 200 °C / 400 °F for approx. 25 minutes until golden brown.

2.

Meanwhile, for the chutney, peel and finely dice onion. Peel remaining carrots and dice very finely. Heat remaining oil in a saucepan. Sauté carrots and onion in it for 5 minutes over medium heat.

3.

Add orange juice, vinegar, and approx. 3-ounce water, mix in maple syrup with mustard powder, and boil down over low heat for about 15 minutes until slightly thick. Season to taste with salt and cayenne pepper. Arrange the vegan root vegetables on plates or a platter and spread the chutney over them.

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