Roasted Spring Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
179
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams waxy potatoes
- salt
- 1 Romaine lettuce
- 150 grams Green beans
- 5 Radish
- 150 grams carrots
- 100 grams green Peas
- 100 grams Broad bean (pulled down)
- 2 Tbsps olive oil
- 2 Tbsps strips of Basil
- freshly ground peppers
- 350 milliliters Vegetable broth
Preparation steps
1.
Rinse the potatoes and boil for 15 minutes in salted water. Drain and allow to cool. Cut into quarters lengthwise and slice into wedges.
2.
Rinse and trim the romaine lettuce and cut lengthwise into columns. Rinse and peel the beans. Rinse and trim the radishes and cut into thin slices. Peel the carrot and cut diagonally into slices. Rinse the peas and beans through a sieve and drain well.
3.
Heat some oil in a high pan and fry the vegetables for about 2 minutes, while turning. Add the basil and pour in the broth. Season with salt and pepper and cook with the lid closed over medium heat for about 10 minutes.
Serve the vegetables in a casserole dish and seasoned well with pepper.
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