Roasted Corn and Veggies
- Updated on Jun 17, 2018
Roasted Corn and Veggies
Servings:2
Calories:481kcal
Ingredients
Corn on the cob
- 1 tsp olive oil
- 2 corn on the cob
- 1 sprig parsley, fresh (dried is fine too)
- 1 clove garlic
Dressing
- 1 head romaine lettuce (or similar)
- 2 tbsp mustard
- 2 tbsp water
- 1 tsp maple syrup
- 1 tsp vinegar
- 1 tsp olive oil
Instructions
Roasting corn and veggies
- Preheat the oven to 180°C/360°F.
- Chop the parsley and garlic and mix with olive oil. Spread the mix onto the corn and add some salt.
- Wash the sugar snaps and carrots. Cut the carrots in half length-ways. Dice the smoked tofu in small cubes. Place these ingredients on a baking tray, drizzle olive oil and add a good pinch of salt. Make sure everything is nicely coated. Add the corn to the tray.
- Roast for 25 minutes.
Salad and dressing
- Wash the lettuce and shred.
- For the dressing: combine the maple syrup with the mustard, the rest of the olive oil, vinegar and a pinch of salt.
- When ready, combine the roasted ingredients with the salad and dressing. Enjoy warm or cold!
Nutrition
Nutrition Facts
Roasted Corn and Veggies
Amount per Serving
Calories
481
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Sodium
318
mg
14
%
Potassium
1883
mg
54
%
Carbohydrates
71
g
24
%
Fiber
17
g
71
%
Sugar
27
g
30
%
Protein
23
g
46
%
Vitamin A
48841
IU
977
%
Vitamin C
77
mg
93
%
Calcium
319
mg
32
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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