Photo: Gabriel Gurrola
Roast vegetable megamix
17 ingredients
Serves 4
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Estimated Nutrition (whole recipe, rough)
301
Calories
4g
Protein
15g
Fat
45g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Turnip | 1 medium (122g) | 34 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Clementine | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 500 g carrots, peeled
- Juice from 1 clementine, squeezed, halves reserved
- Few sprigs of rosemary, leaves picked
- 2 bulbs of fennel, peeled, quartered
- few sprigs of thyme, leaves picked
- 1/2 lemon
- 400 g parnsips, peeled
- Glug of white wine vinegar
- 2–3 sprigs of sage, leaves torn
- 1 small tsp honey, kept back
- 350 g beetroot
- couple glugs of balsamic vinegar
- few sprigs of oregano or marjoram
- 350 g baby turnips
- couple glugs of red wine vinegar
- 5 fresh bay leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes