Roasted Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 113.5 μg | (189 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Celery root
- 400 grams Beets
- 4 carrots
- 2 sprigs rosemary
- 3 fresh bay leaves
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- Sea salt
- peppers
- 2 sm stalks Leeks
- 1 fresh garlic clove
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Peel the celery root, beets, and the carrots. Coarsely dice the celery root, slice the beet, and cut the carrots into thick slices. Place the vegetables onto a baking sheet. Rinse the rosemary and remove the leaves from the stems. Sprinkle the vegetables with the rosemary, bay leaves, oil, and lemon juice. Season with salt and pepper. Roast in the oven for 40 minutes, until golden brown, turning occasionally.
2.
Rinse and trim the leek, then cut into 8-10 cm (approximately 3-4 inch) long pieces. Halve the garlic horizontally. Add both to the vegetables in oven during the last 20 minutes of cook time.
3.
Remove the vegetables from the oven and season to taste. Arrange on plates and serve.
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