Root Veg with Cheese
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
