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 portion
Ingredients: water; 225 g turnip; 170 g spring carrot; 225 g beetroot, golden, raw; 225 g beetroots, raw; 170 g sweet potato; 225 g potato, waxy; 3 garlic cloves; 60 g shallot; 60 g butter, unsalted; 1 tsp salt; 1 tsp black pepper, ground; 1 tsp thyme, fresh

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Difficulty easy

Preparation time 20 min

Total time 1h 20 min

Serving size 8 portion

Ingredients

water, to fill bowl halfway
225 g turnip, peeled (see Tip), ends trimmed. Trimmed if necessary to fit the blade width
170 g spring carrot, large, firm, peeled, ends trimmed. Cut in segments no longer than the pusher
225 g beetroot, golden, raw, peeled, ends trimmed. Trimmed in a circular shape that fit the blade width
225 g beetroots, raw, peeled, ends trimmed. Trimmed in a circular shape that fit the blade width
170 g sweet potato, peeled, ends trimmed. Trimmed if
necessary to fit the blade width
225 g potato, waxy, peeled, ends trimmed. Trimmed if necessary to fit the blade width
3 garlic cloves
60 g shallot, halved
60 g butter, unsalted, in pieces
1 tsp salt
1 tsp black pepper, ground
1 tsp thyme, fresh, leaves only

Nutrition: per 1 portion
Calories: 583.6 kJ / 139.5 kcal
Protein: 2.6 g
Carbohydrates: 19.4 g
Fat: 6.3 g
Saturated Fat: 3.9 g
Fibre: 4.2 g
Sodium: 383.4 mg