Roast Vegetables
Servings: 4
Calories: 108kcal
Ingredients
Vegetables
- 200 grams Baby Potatoes
- 120 grams Carrots
- 1 Red Bell Pepper - Medium sized.
- 180 grams Beetroot
- 100 grams Turnip
- 1 Red Onion - Small
Spices
- 1 tsp Salt
- 1 tsp Black Pepper
Other ingredients
- 3 tbsp Olive oil
Instructions
- Preheat the oven: Set the temperature to 400 Fahrenheit or 200 Celsius.
- Prepare the vegetables: Peel the carrots and chop at an angular angle. Thereafter, chop the red onions into quarters. Wash the Baby potatoes. Peel the turnip and beetroot and chop into cubes. Add all the root vegetables into a baking tray or dish. Add in the spices.
- Bake: Drizzle generously with olive oil and bake for 20 minutes, after 20 minutes, add the red bell pepper and red onions and bake for another 10 minutes at the same temperature
Nutrition
Calories: 108kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 839mg | Potassium: 624mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5985IU | Vitamin C: 59mg | Calcium: 44mg | Iron: 1mg