Try this roasted vegetables with lemon salsa recipe, or contribute your own.
Suggest a better descriptionSTEP 1
Preheat oven to 220°C (200°C fan-forced). Place 2 rimmed baking trays in the oven. In a large bowl, toss the cauliflower, potatoes, brussels sprouts, mushrooms and onion with half the oil. Season with salt.
STEP 2
Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.
STEP 3
Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.
STEP 4
Combine the lemon, parsley, shallot, 1/4 tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.
STEP 5
Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.
https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/curtis-stones-roasted-vegetables-with-lemon-salsa
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Serving Size: 1 (671g) | ||
Recipe Makes: 1 | ||
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Calories: 315 | ||
Calories from Fat: 109 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 192.8mg | 7 % | |
Potassium 2189.7mg | 58 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 26g | ||
Protein 18.1g | 26 % | |
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: 315
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