Slow Roasted Root Vegetables
Easy to make and filling low calorie side dish to go with just about any meat.
1 hr 30 mins
2 cups cubed turnip
2 cups beets
2 cups cauliflower
2 cups slices parsnips
2 cups chopped carrots
1 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> red potato
1 tsp thyme
1 tsp rosemary
1 tbsp sage
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!
in 1 serving of Slow Roasted Root Vegetables.
, 86% carbs, 11% protein.
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