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Roasted Root Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8096
Energy (kCal)741.567
Carbohydrates (g)90.094
Total fats (g)41.5672
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. Toss carrot, parsnip, celery root and squash with shallots, olive oil and thyme and season lightly. Place in an 8-cup baking dish and roast for 30 to 40 minutes, until vegetables are equally tender. Remove thyme sprigs. | 2. Warm vinaigrette: Heat 1 tbsp oil and saute shallot for 1 minutes over medium heat. Whisk in mustard, vinegar and rosemary and reduce heat to low. Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste. | 3. When ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds. Serves 6 as a side dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    parsnip 1 cup diced 99.75 23.9267 1.5959999999999999 0.39899999999999997
    celery root 1 cup diced - - - -
    delicata squash 1 seeded diced - - - -
    shallot 2 sliced 230.4 53.76 8.0 0.32
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    thyme 2 sprigs - - - -
    salt pepper - - - -
    olive oil 1 tablespoon 358.02 0.0 0.0 40.5
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    shallot 1 minced 230.4 53.76 8.0 0.32
    dijon mustard 1 teaspoon - - - -
    apple cider vinegar 2 tablespoons - - - -
    rosemary 1 teaspoon chopped 0.917 0.1449 0.0232 0.040999999999999995
    salt pepper - - - -
    pumpkin seed 2 tablespoons roasted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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