Roasted Vegetables

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Roasted Vegetables
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein2.07 g(2 %)
Fat14.26 g(12 %)
Carbohydrates13.67 g(9 %)
Sugar added1.05 g(4 %)
Roughage3.68 g(12 %)
Vitamin A1,424.44 mg(178,055 %)
Vitamin D0 μg(0 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.63 mg(5 %)
Vitamin B₆0.07 mg(5 %)
Folate30.24 μg(10 %)
Pantothenic acid0.12 mg(2 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.51 mg(18 %)
Potassium233.96 mg(6 %)
Calcium53.82 mg(5 %)
Magnesium13.21 mg(4 %)
Iron0.6 mg(4 %)
Iodine0.45 μg(0 %)
Zinc0.21 mg(3 %)
Saturated fatty acids1.93 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 stalks Celery (rinsed)
4 medium carrots (peeled)
6 scallions (trimmed and roughly chopped)
3 bunches cherry tomatoes (on the vine)
3 sprigs rosemary
¼ cup good quality olive oil
1 teaspoon sugar
¼ cup vegetable stock
salt (to taste)
fresh ground peppers (to taste)
How healthy are the main ingredients?
olive oilsugarrosemaryCelerycarrottomato

Preparation steps

1.
Preheat the oven to 400º F.
2.
Trim the celery and cut into 2-inch lengths. Peel the carrots and halve lengthwise. Rinse the turnips, peel if necessary and trim tops.
3.
Arrange the vegetables and rosemary in a roasting pan, sprinkle with the olive oil and cook for about 5 minutes. Then sprinkle with sugar and cook for an additional 10 minutes or so. Finally, add the stock and cook for a further 10 minutes or until the vegetables are tender.
4.
Transfer vegetables to a platter. Season with salt and pepper, drizzle with roasting pan juices. Serve.