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Roasted vegetables
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr 10 mins
Calories:
347
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 6.81 g | (7 %) | ||
| Fat | 11.52 g | (10 %) | ||
| Carbohydrates | 60.18 g | (40 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 15.07 g | (50 %) |
more nutritional values
| Vitamin A | 1,470.15 mg | (183,769 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.29 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.73 mg | (23 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 227.5 μg | (76 %) | ||
| Pantothenic acid | 1.43 mg | (24 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50.71 mg | (53 %) | ||
| Potassium | 1,450.35 mg | (36 %) | ||
| Calcium | 173.23 mg | (17 %) | ||
| Magnesium | 93.33 mg | (31 %) | ||
| Iron | 2.71 mg | (18 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.09 mg | (14 %) | ||
| Saturated fatty acids | 1.64 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse and peel carrots, parsnips, beets, onions and fennel. Trim all as needed and then cut into bite-sized pieces or slices. Peel garlic and squeeze through a press. Arrange all prepared vegetables on a baking sheet, add garlic and rosemary and mix. Drizzle with oil and season with salt and pepper. Bake in the preheated oven for about 45 minutes until golden brown. Occasionally stir and, if necessary, cover with aluminum foil.
3.
Remove the aluminum foil by the end of the cooking time. Drizzle honey drizzle over vegetables and cook for approximately 5 minutes to caramelize slightly. Serve immediately.
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