Baked Root Vegetables
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Parsnips
- 300 grams carrots
- 300 grams Pumpkin
- 150 grams small onions
- 2 garlic cloves
- 1 Red Pepperoncini
- 3 sprigs thyme
- 4 Tbsps olive oil
- 2 Tbsps honey
- 4 Tbsps Orange juice
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Peel the parsnips and carrots and cut into lengthwise slices. Coarsely chop the pumpkin flesh. Peel the onions and leave whole. Peel garlic and chop finely. Rinse the peperoncini, cut in half lengthwise, scrape out the seeds and dice finely. Rinse the thyme and pluck off the leaves. Whisk about half with the oil, honey and orange juice, then season with salt and pepper. Stir in the peperoncini and garlic. Mix the marinade with the vegetables. Cover a baking sheet with parchment paper and spread the vegetables. Bake in the oven about 45 minutes, turning occasionally.
3.
Remove, allow to cool briefly and serve mixed with the remaining thyme.
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