Sheet Pan Vegetables
Sheet Pan Vegetables - Crisp mix with a fruity note and creamy accompaniment. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The protein rich Skyr scores with lots of calcium for strong muscles and firm bones. In addition, the protein-rich dip makes long-lasting fullness. Flaxseed oil with its omega-3 fatty acids keeps blood vessels supple and can help with inflammation.
Colorful oven vegetables that you can mix up based on what you have on hand: Celeriac and parsnips also do well in the mix. If grapefruit taste too bitter, you can replace with oranges.
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 4 purple carrots
- 3 orange carrots
- 3 beets or yellow beets (12 oz)
- ½ onion
- 1 garlic clove
- 2 Tbsps walnut kernels
- 2 Tbsps olive oil
- Sea salt
- peppers
- Red pepper flakes
- ½ tsp ground Cumin
- 9 ozs Skyr
- 1 handful Fresh herbs
- 2 Tbsps flaxseed oil
- 1 Grapefruit
- 1 bunch Cress
Preparation steps
Carrots and beet clean, peel, wash and cut into sticks. Peel the onion and cut into strips. Peel and chop the garlic. Chop the walnuts.
Place vegetables, onion strips, garlic and nuts in a baking dish. Drizzle colorful oven vegetables with olive oil, season with salt, pepper, chili and cumin and cook in preheated oven at 200 °C (convection oven 180 °C; gas: level 3) for 20-25 minutes, stirring the vegetables occasionally.
At the same time, stir skyr until smooth. Wash the herbs, shake dry, chop and mix into the skyr. Season with spices, salt and pepper and fold in linseed oil.
Peel grapefruit so that all white is removed, cut out fruit fillets between the separating skins. Cut cress from the bed, wash and shake dry.
Remove colorful oven vegetables from the oven, top with grapefruit fillets, sprinkle with cress and serve with the skyr.
