Oven Baked Vegetables with Cashews
Blood Sugar: 10Servings: 5Preparation Time: 20minMeal Category: Dinner
Micronutrients:Vitamin ACalciumMagnesium
Macronutrients per 100g
Energy
109kcal
Sugar
3g
Fat
4g
Fiber
2g
Sat fat
1g
Protein
2g
Carbs
17g
Sodium
29mg
Ingredients
700g / 24.69oz waxy Potatoes, 600g / 21.16oz Sweet Potatoes, 300g / 10.58oz Carrots, 20g / 0.7oz Cashew Nuts, 20g / 0.7oz Whole Grain Breadcrumbs, 4 tbsp Olive Oil, 1 tsp Italian Herbs
Preparation
1. Preheat the oven to 250°C (482°F). 2. Peel and wash 700g / 24.69oz waxy Potatoes, 600g / 21.16oz Sweet Potatoes, and 300g / 10.58oz Carrots. Cut them into wedges using a crinkle cutter. 3. Finely grind 20g / 0.7oz Cashew Nuts in a food processor. 4. Mix the ground Cashew Nuts with 20g / 0.7oz Whole Grain Breadcrumbs and 1 tsp Italian Herbs. 5. Toss the vegetables in 4 tbsp Olive Oil and coat with the breadcrumb mixture. 6. Spread the vegetables on a baking sheet and bake for 30-40 minutes, reducing the heat if necessary to prevent burning.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
21% of RDI
Vitamin C
11% of RDI
Omega 3
1% of RDI
Vitamin A
43% of RDI
Calcium
26% of RDI
Folate
12% of RDI
Good to know
Ensure to not over-process the cashew nuts to avoid forming a paste. You can use other vegetables like zucchini or bell peppers as alternatives.
How to Prepare
1. Preheat the oven to 250°C (482°F). 2. Peel and wash 700g / 24.69oz waxy Potatoes, 600g / 21.16oz Sweet Potatoes, and 300g / 10.58oz Carrots. Cut them into wedges using a crinkle cutter. 3. Finely grind 20g / 0.7oz Cashew Nuts in a food processor. 4. Mix the ground Cashew Nuts with 20g / 0.7oz Whole Grain Breadcrumbs and 1 tsp Italian Herbs. 5. Toss the vegetables in 4 tbsp Olive Oil and coat with the breadcrumb mixture. 6. Spread the vegetables on a baking sheet and bake for 30-40 minutes, reducing the heat if necessary to prevent burning.
Good to Know
Ensure to not over-process the cashew nuts to avoid forming a paste. You can use other vegetables like zucchini or bell peppers as alternatives.
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