109kcal
3g
11g
2g
1g
2g
17g
29mg
- 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
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.
20% of RDI
56% of RDI
11% of RDI
0% of RDI
0% of RDI
56% of RDI
12% of RDI
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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