Garlic &Amp; Rosemary Roast Vegetables

1. Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.

2. Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.

3. Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.

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Nutrient	Quantity
Total fats	56.8248 g
Protein	11.1456 g
Carbohydrates	144.7564 g
Energy	1086.28 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4371 g
Water	875.1444 g
Aspartic acid	0.9728 g
Calcium, Ca	361.02 mg
Lutein + zeaxanthin	1310.72 g
Fiber, total dietary	40.404 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	42419.2 g
Niacin	8.757 mg
Vitamin A, RAE	4275.2 g
Arginine	0.4659 g
Riboflavin	0.563 mg
Tocopherol, beta	0.1106 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	1.8739 g
Sodium, Na	407.56 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7039 g
Total lipid (fat)	56.8248 g
Manganese, Mn	3.7114 mg
Fructose	2.816 g
Proline	0.2765 g
Fatty acids, total saturated 16:0	6.4354 g
Sucrose	18.3808 g
Choline, total	45.218 mg
Sugars, total	49.8048 g
Serine	0.2765 g
Fatty acids, total saturated 18:0	1.1393 g
Vitamin B-6	1.1854 mg
Selenium, Se	10.088 g
Ash	10.18 g
Fatty acids, total saturated 18:1 undifferentiated	39.0893 g
Pantothenic acid	4.5898 mg
Phenylalanine	0.3123 g
Copper, Cu	0.8688 mg
Betaine	2.102 mg
Thiamin	0.8167 mg
Methionine	0.1024 g
Iron, Fe	4.9772 mg
Carbohydrate, by difference	144.7564 g
Phosphorus, P	556.92 mg
Folate, total	453.72 g
Tocopherol, gamma	0.4482 mg
Lycopene	5.12 g
Alanine	0.5786 g
Valine	0.3533 g
Fatty acids, total saturated 18:2 undifferentiated	6.0784 g
Glycine	0.2406 g
Carotene, alpha	17802.24 g
Glucose (dextrose)	3.0208 g
Fatty acids, total saturated 14:0	0.016 g
Zinc, Zn	4.3676 mg
Isoleucine	0.3942 g
Fatty acids, total polyunsaturated	6.5314 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.5222 g
Tocotrienol, alpha	0.0512 mg
Vitamin A, IU	85534.72 IU
Folate, DFE	453.72 g
Tryptophan	0.0614 g
Vitamin C, total ascorbic acid	120.648 mg
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Starch	7.3216 g
Tyrosine	0.2202 g
Vitamin K (phylloquinone)	219.792 g
Fatty acids, total saturated	7.9117 g
Histidine	0.2048 g
Fatty acids, total monounsaturated	40.0664 g
Threonine	0.9779 g
Folate, food	453.72 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	19.055 mg
Magnesium, Mg	215.72 mg
Lysine	0.5171 g
Potassium, K	3633.94 mg
Cystine	0.425 g
Fluoride, F	16.384 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	4 tablespoons	477.36	0	54
Carrot	4	209.92	49.0496	1.2288
Potato	1	0	0	0
Rosemary	3 sprigs	0	0	0
Garlic Clove	6	0	0	0
salt black pepper	0	0	0	0
parsnip	4	399	95.7068	1.596