Try this Root Vegetables Roasted - Jim Hamilton recipe, or contribute your own.
Suggest a better descriptionCut (quarter, halve, etc) each of the vegetables making them approximately the same thickness so they will finish roasting together.
(Homestead market cut them fairly small - less than 1/2 inch)
Line baking sheet with parchment.
Toss with olive oil, salt & pepper to taste.
If doing beets, roast them separate. and if you have time, do all vegetables separate.
Roast at 450 degrees until tender - anywhere from 30 minutes to 1 hour depending on size.
Stir every 10 minutes.
To make glaze:
Combine all the ingredients (about 1 cup), reduce by half.
Vegetable stock:
celery
parsley
garlic
shallot
red onion
carrot ends
collect all this and freeze.
cover with water to make stock
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 37 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 195.3mg | 7 % | |
Potassium 800.4mg | 21 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 28.9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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