Roasted Vegetables with Honey Glaze
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
279
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Parsnips
- 500 grams carrots
- 2 Tbsps vegetable oil
- salt
- 3 Tbsps butter
- 3 Tbsps honey
- 2 Tbsps lemon juice
- coarse Sea salt
Preparation steps
1.
Preheat the oven to 200 ° C upper and lower heat.
2.
Peel parsnips and carrots and quarter lengthwise. Spread on a baking sheet and toss with oil. Season with salt and roast in preheated oven at 200°C (approximately 400°F) for about 20 minutes, turning vegetables halfway through roasting.
3.
Heat butter with honey and lemon juice in a small saucepan and glaze vegetables with the mixture. Increase oven temperature to 240°C (approximately 465°F) and roast vegetables until golden brown. Arrange vegetables on warmed plates and serve seasoned with sea salt.
