4 Serves
38 Mins
Preheat your oven to 200°C.
Using a chef's knife on a cutting board, halve the tomatillos, slice the onion into half-inch thick rounds, and peel the garlic cloves.
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EgyptianVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
15 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Arrange the prepared tomatillos, onion slices, and garlic cloves in a single layer on a baking sheet.
Roast the vegetables in the preheated oven until the tomatillos are tender and beginning to brown, approximately 20 minutes.
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g2
g7
g
Greek