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Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Calories
Rich in fiber, vitamins, minerals. Antioxidant content. Low fat.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) (150 g) has 113 calories. That works out to 75 calories per 100 g. It contains 24.8 g of carbs, 2.4 g of protein, 0.6 g of fat and 4.7 g of fiber. Its 975 µg of Vitamin A covers 108% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Nutrition Facts
Selected: 1 serving (medium) · 150 g
113
KCAL / 150G
Carbs
24.8g
· 9% DV
Protein
2.4g
· 5% DV
Fat
0.6g
· 1% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 87% · Protein 8% · Fat 5%
Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 113 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 24.8 g | 9% |
| Fiber | 4.7 g | 17% |
| Protein | 2.4 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper)?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 113 kcal |
| 1 piece (small) | 50 g | 38 kcal |
| 1 piece (medium) | 80 g | 60 kcal |
| 100 g | 100 g | 75 kcal |
| 1 serving (small) | 100 g | 75 kcal |
| 1 cup (chopped) | 130 g | 98 kcal |
| 2 piece (medium) | 160 g | 120 kcal |
| 1 serving (large) | 250 g | 188 kcal |
| 1 serving (extra large) | 300 g | 225 kcal |
Calculated from 75 calories per 100 g.
Frequently Asked Questions About Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper)
How do you make oven-roasted root vegetables?
To make oven-roasted root vegetables, cut the purple potato, carrot, beetroot and pepper into similar-sized pieces, toss them with a little oil and seasoning, and spread them in a single layer. Roast until tender with browned edges, turning once if needed.
How do you stop oven-roasted root vegetables from going soggy?
Give oven-roasted root vegetables plenty of space on the baking tray and dry them well after washing. Crowding traps steam instead of letting the surfaces brown; use two trays if the vegetables cannot fit in one uncrowded layer.
Can you roast purple potatoes, carrots, beetroot and pepper together?
Yes, purple potatoes, carrots, beetroot and pepper can roast together. Cut the denser pieces smaller if they are much larger than the others, and keep in mind that beetroot juice may stain the other vegetables as they cook.
Why do purple potatoes change color in oven-roasted root vegetables?
Purple potatoes can look less vivid after roasting because their natural pigments respond to heat and acidic ingredients. The color change is normal and does not mean the potatoes have spoiled; adding lemon or vinegar can also shift their hue.
Do you need to peel vegetables for oven-roasted root vegetables?
No, peeling is not essential for oven-roasted root vegetables. Scrub the purple potato and carrots thoroughly and trim any damaged areas; beetroot skin can be peeled before roasting or rubbed off more easily after cooking.
What herbs and spices go well with oven-roasted root vegetables?
Rosemary, thyme, garlic, black pepper and cumin all work well with oven-roasted root vegetables. For a brighter finish, add lemon juice or fresh herbs after roasting, rather than relying on extra seasoning to mask the vegetables' flavor.
Can oven-roasted root vegetables be made ahead for meal prep?
Yes, oven-roasted root vegetables work well for meal prep. Roast them ahead, cool them promptly and refrigerate in a sealed container; reheat in the oven or a skillet to bring back some of their browned texture.
Can you use leftover oven-roasted root vegetables in a salad?
Yes, leftover oven-roasted root vegetables make a hearty salad topping. Let them cool, then add them to leafy greens with lentils or chickpeas and a sharp vinaigrette; beetroot may tint the other ingredients as it sits.
Can oven-roasted root vegetables be frozen?
Yes, you can freeze oven-roasted root vegetables, although they may be softer after thawing. Cool them completely, freeze in airtight portions, and reheat from frozen in an oven or skillet instead of thawing them on the counter.
Is pepper a root vegetable in oven-roasted root vegetables?
No, pepper is not a root vegetable; it is the fruit of the pepper plant. It is included in this roasted mix for its flavor and texture, alongside the purple potato, carrot and beetroot.
Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Vitamins & Minerals
Vitamins
Vitamin A
975µg · 108% DV
Vitamin C
19.5mg · 22% DV
Vitamin K
19.5µg · 16% DV
Folate
57µg · 14% DV
Minerals
Copper
0.14mg · 16% DV
Potassium ⭐
510mg · 15% DV
Manganese
0.24mg · 10% DV
Phosphorus
66mg · 9% DV
Sodium
83mg · 4% DV
Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper)
To burn the 113 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper)?
Oven roasted root vegetables is a simple baked dish made with purple potato, carrot and beetroot, with pepper in the mix. Rather than belonging to one particular region, it draws on the familiar home-cooking practice of roasting assorted vegetables. They are usually cut into pieces, lightly coated with oil and seasoning, then cooked until tender and browned at the edges.
The beetroot brings earthy sweetness, the carrot softens, and the pepper adds a fragrant note; potato makes the dish more substantial. Serve it warm as a side with a roast, grilled food or grains, or let it cool and add it to a salad or bowl. It provides fibre while remaining low in fat: a 100 g portion has 3.1 g of fibre. Use just enough oil to coat the vegetables, and pair them with beans or a yoghurt-based dip for a fuller meal.
How Nutritious Is Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper)?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Contain Allergens?
No known major allergens
Which Diets Is Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oven Roasted Root Vegetables (Purple Potato, Carrot, Beetroot, Pepper) Fat Profile
SATURATED
0.14g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.