Spiralized Roasted Root Vegetables

Name: Spiralized Roasted Root Vegetables
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 portions
Ingredients: water; 8 oz turnips; 6 oz rainbow carrots; 8 oz golden beets, raw; 8 oz red beets; 6 oz sweet potatoes; 8 oz Yukon gold potatoes; 3 garlic cloves; 2 oz shallot; 2 oz unsalted butter; 1 tsp salt; 1 tsp ground black pepper; 1 tsp fresh thyme

4.0 1 rating

Prep. 20 min

Total 1 h 20 min

8 portions

Ingredients

water to fill bowl halfway
turnips peeled (see Tip), ends trimmed. Trimmed if necessary to fit the blade width
8 oz
rainbow carrots large, firm, peeled, ends trimmed. Cut in segments no longer than the pusher
6 oz
golden beets, raw peeled, ends trimmed. Trimmed in a circular shape to fit the blade width
8 oz
red beets peeled, ends trimmed. Trimmed in a circular shape to fit the blade width
8 oz
sweet potatoes peeled, ends trimmed. Trimmed if necessary to fit the blade width
6 oz
Yukon gold potatoes peeled, ends trimmed. Trimmed if necessary to fit the blade width
8 oz
garlic cloves
3
shallot halved
2 oz
unsalted butter in pieces
2 oz
salt
1 tsp
ground black pepper
1 tsp
fresh thyme leaves only
1 tsp