Roasted Rosemary Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,588 mg | (40 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams small red potatoes
- 4 scallions
- 1 small Hokkaido pumpkin
- 2 red onions
- 2 Parsnips
- 1 red paprika
- ½ bunch rosemary
- 6 Tbsps vegetable oil
- salt
- peppers
Preparation steps
Rinse the vegetables. Halve the larger potatoes and leave the smaller ones whole. Slice the scallions in 2-3 pieces. Peel the onions and cut in half. Rinse the pumpkin, cut in half, remove seeds and peel. Cut into pieces. Peel the parsnips and chop into pieces. Slice the pepper in half and chop into pieces. Cook the potatoes in a pot of boiling salted water until fork tender, about 12-15 minutes. Blanch the pumpkin and parsley for 6 minutes. Rinse with cold water to cool and drain. Pat with paper towel. Heat half the oil in a roasting pan. Add the vegetables and cook, stirring, for 5 minutes. Add the rosemary. Season with salt and pepper. Cook under the broiler in a 250°C (approximately 475°F) oven until golden brown, while watching carefully. Drizzle with additional oil as the vegetables roast.
Serve hot.
