4 Serves
97 Mins
Preheat your oven to 200°C.
Wash, peel, and chop the assorted vegetables into uniform bite-sized pieces on a cutting board using a chef's knife.
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Vitamin E
1 mg / 15 mgVitamin K
69 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
94 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
642 mg / 4,700 mgSodium
440 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Place the prepared vegetables into a roasting pan and toss them with oil and seasonings.
Roast the vegetables in the oven for 60 to 75 minutes, stirring halfway through with a spatula to ensure even browning.
45
g15
g20
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