Roasted Veal with Root Vegetables
Roasted Veal with Root Vegetables is a hearty, rustic dish featuring tender cuts of veal slow-roasted alongside earthy root vegetables like carrots, parsnips, and potatoes, often seasoned with herbs like rosemary and thyme. This dish is a staple in many European cuisines, particularly in Italian and French home cooking, where it's celebrated for its comforting, one-pan simplicity.
🍽️ Nutrition at a glance
This dish is high in protein from the veal, with a moderate amount of fat depending on the cut, while the root vegetables provide a good source of complex carbohydrates and fiber. A typical serving offers a balanced mix of nutrients, including iron, B vitamins, and potassium, with a calorie count that generally falls between 400-600 per serving.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 18 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 450 mg |
| Iron | 3.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 650 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8.0 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 25 mcg |
Per 1 serving (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects the European tradition of 'cucina povera' or 'peasant cooking,' where economical cuts of meat and seasonal vegetables are transformed into a nourishing feast. Nutritionally, the slow-roasting method helps retain the vegetables' natural sweetness and the meat's tenderness, creating a dish that's both flavorful and nutrient-dense.
