Roast vegetables side

Difficulty: 1/5

Preparation and cooking time: 1 hour and a half

Servings: 4

Cost per serving: $1.25 (total cost: $5.00)

Cost per 2000 kcal: $22.52

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 111         (calories in whole recipe: 444)
Proteins	7%	4.4g	Protein: lysine	12%	0.2g
			Protein: methionine	6%	0.1g
			Protein: isoleucine	10%	0.2g
Carbohydrates	19%	24.9g	Fibers	21%	8.0g
			Net carbs	n/a	16.9g
			Sugars	n/a	11.5g
Fats	1%	0.9g	Omega-3	10%	0.2g
			Omega-6	0%	0.0g
			Saturated fats	n/a	0.2g
Vitamin B1	16%	0.2mg	Vitamin B2	13%	0.2mg
Vitamin B3	11%	1.8mg	Vitamin B5	12%	0.6mg
Vitamin B6	28%	0.4mg	Folate	19%	79.0μg
Vitamin A	114%	1030.2μg	Vitamin C	30%	27.0mg
Vitamin E	11%	1.7mg	Vitamin K	53%	64.1μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	10%	103.1mg	Copper	17%	0.2mg
Iron	18%	1.4mg	Magnesium	12%	50.5mg
Manganese	29%	0.7mg	Phosphorus	16%	112.7mg
Potassium	15%	720.1mg	Selenium	2%	1.5μg
Zinc	7%	0.9mg	Sodium to taste

Ingredients:

• 8 peeled whole carrots
• 4 peeled whole small-sized onions
• 2 quartered zucchinis
• 3 cups green beans
• Bay leaves
• Black pepper
• Salt

Instructions:

• Pre-heat oven 200°C.
• In a baking tray lined with parchment paper or a silicone mat, break some bay leaves in half and cover the bottom of the tray. Place all the vegetables on top except the green beans. Sprinkle with salt and pepper. Bake for 1 hour and 15 minutes or until soft.
• 15 minutes before the roasted vegetables are ready, place the green beans in a steamer or a small colander, and put the steamer in a pot that contains a little bit of water. Cover, bring to a simmer, and steam for 10 minutes.

Serving:

Serve a few of each vegetables with a roast. Feel free to add other vegetables of choice to the tray, such as bell peppers and/or potatoes.