Description
Easily round out your weekly meals with our portions of vegetables, starchy foods, and protein—delivered fresh and ready to reheat in just a few minutes.
A mix of carrots, parsnips, and baby potatoes roasted in maple syrup, seasoned with garlic and thyme. 🥕🌿 A generous vegan serving with a lovely caramelized flavor that pairs well with any main course.
Ingredients
Carrots, baby potatoes, parsnips, olive oil, maple syrup, salt, garlic powder, dried thyme, pepper
Nutritional Information – Per 400-gram serving
| Energy, calories | 382.5 kcal |
| Proteins | 7 g |
| Carbohydrates, available | 55.2 g |
| Lipids | 12.1 g |
| Fatty acids, saturated | 1.6 g |
| Dietary Fiber | 11 g |
| Salt | 1 g |
Allergens
- –
Preparation
| ⏲️ 4 minutes in the microwave Our containers are microwave-safe |
🥘12 minutes in a conventional oven Transfer to a suitable baking dish |
🍳8 minutes in a frying pan Simply reheat in a frying pan |
Nutritional Profile — Roasted Root Vegetables – 🌱
🥕 Carrots — 170g
As the most voluminous ingredient, carrots provide 64 kcal and 4.4 g of dietary fiber per serving, making them one of the dish’s top sources of fiber. They are also naturally sweet (11 g of carbohydrates), which allows them to caramelize in the oven without added sugar. Thus, they serve a dual purpose: providing structure and flavor. Their beta-carotene content (a precursor to vitamin A) is a recognized micronutritional benefit.
🌿 Parsnips — 150g
The parsnip, an underappreciated root vegetable, is surprisingly nutrient-dense: 93 kcal and 18 g of carbohydrates per 150 g, making it the most energy-dense vegetable in this recipe. It also provides 3.2 g of fiber, particularly soluble fiber, which helps promote satiety. Furthermore, its slightly sweet taste and melt-in-your-mouth texture after roasting make it the signature ingredient of this dish. That’s why including it enhances both the organoleptic and nutritional profiles.
🥔 Baby potatoes — 150g
Potatoes provide the majority of the dish’s complex carbohydrates (23.4 g) and plant-based protein (3 g). Because they are cooked with their skins on, they retain more minerals and fiber than peeled potatoes. On the other hand, their glycemic index remains high; however, when combined with the fiber from the other root vegetables, the overall glycemic response is moderate. They contribute to the dish’s long-lasting satiety.
🧄 Garlic — 10 g
Whole, unpeeled roasted garlic develops a mild, caramelized flavor that is quite different from raw garlic. A 10-gram serving provides 14 kcal and 0.3 grams of fiber, as well as its characteristic sulfur compounds. It is a flavorful ingredient that is low in calories but packs a big punch in terms of taste.
🫒 Olive oil — 12 g
With 97 kcal, olive oil is the main source of fat and calories in this dish after starchy foods. It is essential for caramelizing vegetables in the oven and for the absorption of fat-soluble vitamins. Its monounsaturated fatty acids (>70% of total fat) help maintain a healthy lipid profile, with only 1.3 g of saturated fat. That is why, despite its caloric density, it does not negatively impact the Nutri-Score.
Positioning: 100% vegan, high in fiber (11 g per serving), no added sugar, excellent Nutri-Score A rating.
