Slow Roasted Root Vegetables
Prep Time: 12 mins
Cook Time: 1 hr 30 mins
Rating:
fatsecret members overall average rating
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Slow Roasted Root Vegetables
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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![](https://m.ftscrt.com/static/images/box/membersicon.gif) 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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Nutrition summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 88 calories in 1 serving of Slow Roasted Root Vegetables. |
![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie break-down: 4% fat, 86% carbs, 11% protein. |
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Nutrition Facts
Amount Per Serving
Calories
88
% Daily Values*
Total Fat
0.37g
0%
Saturated Fat
0.077g
0%
Trans Fat
0g
Polyunsaturated Fat
0.133g
Monounsaturated Fat
0.065g
Cholesterol
0mg
0%
Sodium
83mg
4%
Total Carbohydrate
20.14g
7%
Dietary Fiber
5.3g
19%
Sugars
7.45g
Protein
2.57g
Vitamin D
-
Calcium
51mg
4%
Iron
1.06mg
6%
Potassium
600mg
13%
Vitamin A
271mcg
30%
Vitamin C
33.1mg
37%
Calorie Breakdown:
Carbohydrate (85%)
Fat (4%)
Protein (11%)
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* Based on a RDI of 2000 calories
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