Oven-roasted Parsnips and Carrots
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
109
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
Preparation
Kitchen utensils
2 Pots mit Deckel, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 deep bowl (z.B. Glasschüssel), 1 Hand mixer, 1 Non-stick pan, 1 Immersion blender, 1 Fork
Preparation steps
1.
Preheat oven to 425º F.
2.
Cut any large carrots or parsnips in half lengthwise. Arrange vegetables in a single layer on 1 or 2 baking sheets. Drizzle with olive oil and season with salt and pepper. Toss well.
3.
Bake for 25 to 35 minutes, or until all the vegetables are tender crisp, turning once with a metal spatula.
4.
Sprinkle with parsley, check seasoning, and serve hot.
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