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Slow Roasted Root Vegetables

Name: Slow Roasted Root Vegetables
Prep time: 12 min
Cook time: 90 min
Total time: 102 min
Ingredients: 1 tbsp sage; 1 tsp thyme; 1 tsp rosemary; 2 cups beets; 2 cups chopped carrots; 2 cups cauliflower; 2 cups slices parsnips; 1 medium red potato; 2 cups cubed Turnip

Average Rating

4.0

Easy to make and filling low calorie side dish to go with just about any meat.

Servings	Prep Time	Cook Time
8	12 mins	1 hr 30 mins

Ingredients

2 cups chopped carrots

2 cups cauliflower

2 cups slices parsnips

1 medium red potato

2 cups cubed turnip

Directions

1.	Preheat the oven to 315 °F (150 °C).
2.	Peel the beets, turnips, carrots and parsnips.
3.	Cut the beets, turnips, and potatoes into quarters. Then cut similarly sized pieces of carrot, parsnip and cauliflower.
4.	Place all the veggies in a large roasting pan. season with salt and pepper. Add fresh herbs.
5.	Roast at 315 °F covered in aluminum foil for 30 minutes. Stir vegetables
6.	Cook another 30 minutes. Stir vegetables again.
7.	Place back in the over, uncovered this time - checking every 10 minutes until done (should be fork tender).
8.	Let cool and serve!

Nutrition summary

There are 88 calories in 1 serving of Slow Roasted Root Vegetables.

Calorie split: 4% fat, 86% carbs, 11% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

% Daily Values*

Total Fat

0.37g

Saturated Fat

0.077g

Trans Fat

Polyunsaturated Fat

0.133g

Monounsaturated Fat

0.065g

Cholesterol

0mg

Sodium

83mg

Total Carbohydrate

20.14g

Dietary Fiber

5.3g

19%

Sugars

7.45g

Protein

2.57g

Vitamin D

Calcium

51mg

Iron

1.06mg

Potassium

600mg

13%

Vitamin A

271mcg

30%

Vitamin C

33.1mg

37%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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