
Devices & Accessories
Spiralized Roasted Root Vegetables
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 width8 oz
-
rainbow carrots large, firm, peeled, ends trimmed. Cut in segments no longer than the pusher6 oz
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golden beets, raw peeled, ends trimmed. Trimmed in a circular shape to fit the blade width8 oz
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red beets peeled, ends trimmed. Trimmed in a circular shape to fit the blade width8 oz
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sweet potatoes peeled, ends trimmed. Trimmed if necessary to fit the blade width6 oz
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Yukon gold potatoes peeled, ends trimmed. Trimmed if necessary to fit the blade width8 oz
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garlic cloves3
-
shallot halved2 oz
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unsalted butter in pieces2 oz
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salt1 tsp
-
ground black pepper1 tsp
-
fresh thyme leaves only1 tsp
Nutrition per 1 portion
Calories
236.9 kcal /
991 kJ
Protein
3 g
Fat
14.3 g
Carbohydrates
25.4 g
Fibre
5 g
Saturated Fat
2 g
Sodium
386.3 mg
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