Roasted Root Vegetables
Healthy, because
Even smarter
Nutritional values
This colorful vegetable mixture supplies our body with many vitamins and secondary plant substances. Carrots are rich in beta-carotene, which is converted to vitamin A in the body and helps support healthy skin and eyes. Beets contains lots of iron, which is important for blood formation and oxygen transport. Paprika contains vitamin C, which supports a healthy immune system.
You can adjust the vegetable mixture to suit your taste and the season: in winter, for example, you can do a mixture of root vegetables like beets, carrots and parsnips. In the summer, peppers zucchinis and eggplants are a delicious substitute.
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the salad
- 2 yellow Bell pepper
- 4 carrots
- 1 Zucchini
- 1 root Beets
- 10 ozs waxy potatoes
- 3 Tbsps olive oil (for pan and for drizzling)
- Sea salt
- freshly ground peppers
- 1 Tbsp rosemary
- For the vinaigrette
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 Tbsp freshly chopped parsley
- Sea salt
- freshly ground peppers
- also
- 4 Tbsps freshly grated Parmesan (for sprinkling)
Preparation steps
Preheat the oven to 400°F
Rinse, trim and peel vegetables as necessary. Remove seeds and ribs from peppers and cut into bite-size pieces. Halve 2 of the carrots lengthwise and cut remaining vegetables into thin slices.
Distribute vegetables on an oiled baking sheet, season lightly with salt and pepper, sprinkle with rosemary and drizzle with a little olive oil. Roast, turning vegetables occasionally, about 30 minutes.
For the vinaigrette: Whisk vinegar with oil and parsley and season with salt and pepper.
Remove vegetables from oven, divide among plates and serve drizzled with vinaigrette and sprinkled with Parmesan.
