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 |