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Ingredients
Les légumes
- 500 - 600 g de légumes variés (p. ex. oignons rouges, poireaux, carottes, courgettes, choux-fleurs, brocolis, courges, betteraves, fenouil, poivrons, pommes de terre ou patates douces)
La marinade et la finition
-
50
g d'échalotes, coupées en deux
or 50 g d'oignons, coupés en deux - 1 gousse d'ail
- 40 g d'huile d'olive
- 20 g de jus de citron
- 40 g de miel
- 1 c. à café de poudre de paprika, doux
- ¼ de c. à café de piment, sec, en flocons
- 1 c. à café de sel
- 2 pincées de poivre noir, moulu
- Nutrition
- per 1 portion
- Calories
- 1341 kJ / 321 kcal
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 16 g
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