Roasted Carrots with Fennel

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Roasted Carrots with Fennel
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
297
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie297 kcal(14 %)
Protein7.96 g(8 %)
Fat12.01 g(10 %)
Carbohydrates48.36 g(32 %)
Sugar added0 g(0 %)
Roughage14.65 g(49 %)
Vitamin A1,389.83 mg(173,729 %)
Vitamin D0 μg(0 %)
Vitamin E2.55 mg(21 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.39 mg(20 %)
Vitamin B₆0.23 mg(16 %)
Folate135.53 μg(45 %)
Pantothenic acid1.29 mg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51.41 mg(54 %)
Potassium1,363.24 mg(34 %)
Calcium178.05 mg(18 %)
Magnesium78.23 mg(26 %)
Iron2.71 mg(18 %)
Zinc0.81 mg(10 %)
Saturated fatty acids1.59 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 ½ cups
Baby carrots
3 ½ cups
Baby Fennel
3 ½ cups
3 ½ cups
3 tablespoons
1 handful

Preparation steps

1.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 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.