Greek-Style Roasted Vegetables

40 Reviews
94% would make this recipe again

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Preparation : 15 min Cooking : 35 min
120 calories/serving

Ingredients

2 parsnips, cut into 2 cm pieces 190 g
2 carrots, cut into 2 cm pieces 200 g
1/2 celeriac, cut into 2 cm pieces 320 g
2 tbsp olive oil 30 mL
1/2 tbsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Preheat the oven to 190°C/375°F. Generously oil a baking sheet.
  2. Prepare the vegetables then cut them into uniform pieces approximately 2 cm thick. Lay them out on the sheet in one layer and coat thoroughly with the oil. Add the oregano. Season with salt and pepper to taste.
  3. Roast in the middle of the oven for about 35-40 min until the vegetables are soft and golden-coloured. Turn them twice during cooking.
  4. Serve.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

120

Fat

5 g

8 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

18 g

6 %

Fibre

4 g

15 %

Sugars

4 g

Net Carbs

14 g

Protein

2 g

Vitamin A

54 %

Vitamin C

23 %

Calcium

6 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A
Good source of  :
Folacin, Manganese, Potassium, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats 1
More info
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Reviews

40 Reviews (36 with rating only) 94% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Very easy. I used Olive Oil with Basil and found that it gave it extraordinary flavor. I used next to no salt.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

This is a delicious and very adaptable recipe. Any root vegetable can be used. Try quartered onions, sweet potatoes, white potatoes, turnip, rutabagas, unpeeled garlic cloves, winter squash, even beets. The technique and seasonings are simple - but you could sprinkle with balsamic vinegar and black pepper as well. So good! Make extra for another meal.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I made some revisions, I didn't have parsnips so I added potatoes. I also like a little vinegar in my roasted veggies, so i added a little lemon juice for greek flavour. I loved it!! Awesome.

Useful 0

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