Directions:
- Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.61 Kcal (1074 kJ) | ||
| Calories from fat | 94.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 16% | |
|---|---|---|---|
| Sodium | 62.38mg | 3% | |
| Potassium | 1164.87mg | 25% | |
| Total Carbs | 34.76g | 12% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 83.2mg | 139% | |
| Iron | 1.4mg | 8% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.12 Kcal (369 kJ) | ||
| Calories from fat | 32.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 16% | |
|---|---|---|---|
| Sodium | 21.42mg | 3% | |
| Potassium | 400.01mg | 25% | |
| Total Carbs | 11.94g | 12% | |
| Sugars | 1.48g | 17% | |
| Dietary Fiber | 1.94g | 23% | |
| Protein | 2.39g | 14% | |
| Vitamin C | 28.6mg | 139% | |
| Iron | 0.5mg | 8% | |
| Calcium | 20.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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