|Servings||Prep Time||Cook Time|
|8||12 mins||1 hr 30 mins|
|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!|
There are 88 calories in 1 serving of Slow Roasted Root Vegetables.
Calorie split: 4% fat, 86% carbs, 11% protein.
|Serving Size||1 serving|