Mixed Roasted Vegetables

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
245
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie245 cal.(12 %)
Protein11 g(11 %)
Fat6 g(5 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage39.7 g(132 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E5 mg(42 %)
Vitamin K16.6 μg(28 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.7 mg(50 %)
Folate345 μg(115 %)
Pantothenic acid1.8 mg(30 %)
Biotin17.4 μg(39 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59 mg(62 %)
Potassium2,260 mg(57 %)
Calcium271 mg(27 %)
Magnesium134 mg(45 %)
Iron6.5 mg(43 %)
Iodine19 μg(10 %)
Zinc3 mg(38 %)
Saturated fatty acids0.8 g
Uric acid298 mg
Cholesterol0 mg
Complete sugar25 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
3 long carrots
4 small Parsnips
2 red onions
2 Beets
2 garlic cloves
4 small, precooked Artichoke
4 scallions
2 Tbsps vegetable oil
Sea salt
peppers
2 sprigs Dill
How healthy are the main ingredients?
DillcarrotParsniponiongarlic cloveArtichoke
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Preparation steps

1.

Peel carrots, halve lengthwise and cut each crosswise into 3 pieces. Peel parsley root and cut in half lengthwise. Peel onions and cut into quarters. Wearing gloves to protect your hands from stains, rinse, peel and cut beets into quarters. Cut artichokes into quarters. Peel and chop garlic cloves. Mash chopped garlic with a little salt.

2.

Brush a baking sheet with oil. Sprinkle with garlic-salt and pepper and top with prepared vegetables. Bake in preheated oven at 200°C (approximately 400°F), 20-30 minutes.

3.

Divide vegetables among plates, sprinkle with dill and serve with sour cream, if desired.

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