50minutes, 35 of them waiting
336Calories
10gProtein
2servings
Everything onto one tray, oil and salt over it, into the oven. The chickpeas roast along and bring the protein that roast vegetables otherwise lack.
Ingredients
Forservings
- 200 gCarrots
- 150 gBeetroot, raw
- 150 gCourgette
- 150 gPeppers
- 100 gRed onion
- 150 gChickpeas, drained
- 20 gOlive oil (2 tbsp)
- Rosemary, thyme, garlic, salt, pepper
How to make it
- Oven to 200 degrees. Cut the carrots and beetroot into thin wedges, the courgette, pepper and onion into rough pieces.
- Mix with the chickpeas, oil, herbs, garlic, salt and pepper and spread on a tray.
- Roast for 35 minutes, turning after 20.
One tip
Beetroot and carrot take longer than courgette. Cut them thinner and everything finishes together.
Nutrition per serving
| Calories | 336 |
|---|---|
| Protein | 10 g |
| Fat | 13 g |
| Carbs | 45 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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