Try this Spiced Roasted Root Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200 C, 400 F, Gas Mark 6. Place all the prepared vegetables in a large roasting tray. Sprinkle over the crushed mustard and coriander seeds and squeeze over the ginger pulp to extract the juice, discard the flesh. Add seasoning and drizzle over the olive oil and dot with the butter. Roast in the preheated oven for 30 minutes, stirring occasionally. Pour over the wine and return to the oven for a further 10 minutes. Garnish with the chopped parsley. For a delicious addition toast one side of the slices of French bread under a preheated hot grill until golden brown. Sprinkle the cheese evenly onto the untoasted side and place under the hot grill until bubbling and golden. Serve with the roasted vegetables. NOTES : A medley of roasted root vegetables flavoured with spices and white wine.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 servings | ||
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Calories: 258 | ||
Calories from Fat: 29 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 546.1mg | 19 % | |
Potassium 108.8mg | 3 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 45.4g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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