Slow Roasted Root Vegetables
Easy to make and filling low calorie side dish to go with just about any meat.
||1 hr 30 mins
||Preheat the oven to 315 °F (150 °C).
||Peel the beets, turnips, carrots and parsnips.
||Cut the beets, turnips, and potatoes into quarters. Then cut similarly sized pieces of carrot, parsnip and cauliflower.
||Place all the veggies in a large roasting pan. season with salt and pepper. Add fresh herbs.
||Roast at 315 °F covered in aluminum foil for 30 minutes. Stir vegetables
||Cook another 30 minutes. Stir vegetables again.
||Place back in the over, uncovered this time - checking every 10 minutes until done (should be fork tender).
||Let cool and serve!
There are 88 calories in 1 serving of Slow Roasted Root Vegetables.
Calorie split: 4% fat, 86% carbs, 11% protein.
Amount Per Serving
% Daily Values*
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