Root Veg with Cheese

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Root Veg with Cheese
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 cal.(9 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A3.3 mg(413 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.9 mg(16 %)
Vitamin K34.1 μg(57 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.3 mg(21 %)
Folate35 μg(12 %)
Pantothenic acid0.7 mg(12 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C6 mg(6 %)
Potassium738 mg(18 %)
Calcium221 mg(22 %)
Magnesium31 mg(10 %)
Iron0.8 mg(5 %)
Iodine18 μg(9 %)
Zinc1.4 mg(18 %)
Saturated fatty acids4.3 g
Uric acid37 mg
Cholesterol12 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
8 large carrots (peeled)
3 Tbsps olive oil
salt
peppers
1 Tbsp rosemary (finely chopped)
1 cup Parmesan (grated)
How healthy are the main ingredients?
Parmesanolive oilrosemarycarrotsalt
Product recommendation
Carrots with Pecorino ... use the same amount of Pecorino cheese for a lemony flavour Courgettes with Parmesan ... Use the same amount of courgettes roasted for a slightly shorter time.

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Cut the carrots into cork-length pieces and place in a roasting tin.
3.
Toss with oil, seasoning and rosemary and roast in the oven for 15-20 minutes until they start to soften and colour.
4.
Toss with the Parmesan, return to the oven and roast for a further 5-10 minutes until golden and caramelised. Serve hot.