Preheat the oven to 200C. Scrub the carrots and beetroot and cut in half. Place the vegetables in a large baking dish and toss with the oil, vinegar, salt and pepper. Cover with foil and roast for 1 hour or until the vegetables are tender. To serve, sprinkle with the oregano.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6|
|Calories from Fat: 14 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 174.9mg||6 %|
|Potassium 646.4mg||17 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 13.7g|
|Protein 2.8g||4 %|
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: 96
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.