Directions:
- Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
- Variation:
- Use half parsnips and half carrots in the recipe. Follow same cooking instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.9 Kcal (347 kJ) | ||
| Calories from fat | 33.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Sodium | 64.5mg | 3% | |
| Potassium | 337.5mg | 7% | |
| Total Carbs | 12g | 4% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.9mg | 31% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.95 Kcal (280 kJ) | ||
| Calories from fat | 26.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 6% | |
|---|---|---|---|
| Sodium | 52.09mg | 3% | |
| Potassium | 272.56mg | 7% | |
| Total Carbs | 9.69g | 4% | |
| Sugars | 4.59g | 23% | |
| Dietary Fiber | 2.68g | 13% | |
| Protein | 1.02g | 3% | |
| Vitamin C | 6.3mg | 13% | |
| Vitamin A | 0.7mg | 31% | |
| Calcium | 31.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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