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Festive Roast Vegetables with Dates and Pecan Nuts

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

9.5g

Energy (kJ)

1381kJ

Energy (kcal)

330kcal

Carbohydrate incl. fibre (g)

23.8g

Carbohydrate excl. fibre (g)

19.7g

Sugar (g)

12.1g

Fibre (g)

4.2g

Fat (g)

23.5g

Saturated fat (g)

8.8g

Unsaturated fat (g)

13.6g

Monounsaturated fat (g)

10.2g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

561mg

Salt (g)

1.40g

Vitamin A (IU)

245IU

Vitamin C (mg)

9.4mg

Calcium (mg)

289mg

Iron (mg)

1.31mg

Potassium (mg)

384mg

Total

38.1g

5525kJ

1322kcal

95.3g

78.7g

48.5g

16.6g

93.9g

35.1g

54.2g

40.6g

13.6g

0.0g

178mg

2245mg

5.61g

980IU

37.8mg

1154mg

5.23mg

1535mg

  • 600 g assorted roasting vegetables
  • 250 g baby potatoes
  • 50 g pecan nut halves, shelled
  • 60 g dates, pitted and roughly chopped
  • 7.5 ml Robertsons cinnamon
  • 1 Knorr Cook-In-Bag BBQ Flavour
  • 15 ml olive oil
  • feta cheese