Roasted Sheet Pan Vegetables
Roasted Sheet Pan Vegetables - colorful Fall and Winter favorites
Healthy, because
Even smarter
Nutritional values
The colorful vegetable sheet provides our body with a wealth of important vitamins and minerals, including beta-carotene from pumpkin. The vitamin A precursor is important for healthy eyes, among other things. Good for the intestines: the nut fruits, which include chestnuts are rich in complex carbohydrates and dietary fiber.
The vegetable tray can be easily adapted to your own taste and the season: In summer, for example, it tastes really good with zucchini, eggplant and peppers, in spring with carrots, parsnips and beet. There are no limits to your imagination with our vegetable tray.
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 214.7 μg | (358 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 1,533 mg | (38 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 28 ozs Hokkaido pumpkin (or Butternut squash)
- 10 ozs Parsnips
- 18 ozs Brussels sprouts
- 6 sprigs thyme
- 4 Tbsps olive oil
- 1 tsp ground paprika
- 2 tsps Maple syrup
- salt
- peppers
- 9 ozs Oat Milk
- 9 ozs Vegetable broth
- 5 ozs Polenta
- 6 ozs Chestnuts (pre-cooked, peeled and vacuum packed)
- 1 handful flat leaf parsley
Kitchen utensils
Preparation steps
Clean the pumpkin, wash, halve, remove the seeds with a spoon, and cut the flesh into slices about 3/4 inch wide. Clean, peel, and quarter parsnips lengthwise. Clean Brussels sprouts, wash, and cut stalks crosswise. Wash thyme, shake dry, pluck leaves, and chop finely.
Mix 3 tbsp. oil, thyme, paprika powder, and maple syrup in a bowl and mix with pumpkin, parsnips, and Brussels sprouts, season with salt and pepper. Spread the vegetables on a baking tray lined with baking paper and cook in a preheated oven at 200 °C / 400 °F for approx. 20 minutes.
Meanwhile, in a saucepan, bring oat drink, broth and a little salt to a boil. Stir in the polenta, cover and leave to swell for 15-20 minutes over very low heat, stirring occasionally.
After 20 minutes of cooking, add the chestnuts to the vegetable tray and cook for another 10 minutes. Wash the parsley and shake dry. Before serving, stir the remaining oil into the polenta, season with salt, arrange on plates with oven vegetables and sprinkle with parsley.
