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Roasted Vegetables With Indian Spices

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.0822
Energy (kCal)699.5647
Carbohydrates (g)47.7398
Total fats (g)56.3998
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400F. | 2. Mix cumin, coriander, pepper and chillies with the oil and butter. | 3. Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways. | 4. Put in a roasting tin large enough to take them in a single layer. | 5. Pour the spice mixture over the vegetables and toss everything together until well coated. | 6. Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly. | 7. Sprinkle with sea salt and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 - - - -
    carrot 1 52.48 12.2624 1.1904 0.3072
    parsnip 1 99.75 23.9267 1.5959999999999999 0.39899999999999997
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    pepper 2 teaspoons mixed ground 1.2417 0.2881 0.0534 0.0106
    tabasco sauce 1 3 - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    butter 1 ounce melted 161.595 7.4249 5.0491 13.607999999999999
    sea salt flaked - - - -

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



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