Slow Roasted Root Vegetables
Preparation Time: 12 mins
Cooking Time: 1 hr 30 mins
Rating:
FatSecret Members Average Rating
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Easy to make and filling low calorie side dish to go with just about any meat.
Ingredients
Directions
- 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!
226 members have added this recipe to their cookbook.
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Reviews
Added some garlic and onions as well as a few tbsp of olive oil... delicious!!!
23 Feb 13 by member: qwertyjuan
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Nutritional Summary:
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There are 88 calories in 1 serving of Slow Roasted Root Vegetables.
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Calorie Breakdown: 4% fat, 86% carbs, 11% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
369 kj
88 kcal
Protein
2.57g
Carbohydrates
20.14g
Sugar
7.45g
Fat
0.37g
Saturated Fat
0.077g
Trans Fat
0g
Polyunsaturated Fat
0.133g
Monounsaturated Fat
0.065g
Cholesterol
0mg
Fibre
5.3g
Sodium
83mg
Potassium
600mg
Calorie Breakdown:
Carbohydrate (85%)
Fat (4%)
Protein (11%)
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*Based on an RDI of 2000 calories
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