Roasted Vegetables with Garlic and Thyme
Roasted Vegetables with Garlic and Thyme - Always delicious: vegetables from the oven.
Healthy, because
Even smarter
Nutritional values
The vegetable mix packs this dish with fiber, and carrots and parsnips contain lots of vital substances, including beta-carotene, antioxidants and folic acid.
You can adjust the vegetable mixture to suit your taste - in autumn, for example, use pumpkin, and in summer you can use zucchini, peppers and mushrooms instead of root vegetables.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,379 mg | (34 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 76 mg | |||
| Complete sugar | 31 g |
Ingredients
Preparation steps
Peel the carrots, parsnips, beets, onions and sweet potato. Halve carrots and parsnips lengthwise and crosswise. Halve the onions. Cut sweet potatoes into chunks. Wash the potatoes and cut in half or quarters. Squeeze garlic through a press. Rinse and shake dry the thyme.
Arrange all vegetables and thyme on a baking pan. Drizzle with oil and season with salt and pepper. Bake in a preheated oven at 200°C / 400°F for about 1 hour, turning occasionally.
Drizzle vegetables with honey and let caramelize slightly another 5 minutes. Serve immediately.
