Roasted Carrots with Fennel
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
more nutritional values
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 277.5 μg | (463 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 3,035 mg | (76 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 425°F and grease a baking tray with oil.
2.
Wherever necessary halve any large vegetables. Place all the vegetables on the prepared baking tray and drizzle with oil. Season with sea salt and ground black pepper, sprinkle with thyme and mix well.
3.
Roast for around 45 minutes turning occasionally.
