Roasted Carrots with Chutney
Roasted Carrots with Chutney - Warming comfort food from the oven
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,574 mg | (39 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- 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
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.
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.
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.
