
Devices & Accessories
Spiralized Roasted Root Vegetables
Prep. 20 min
Total 1 h 20 min
8 portion
Ingredients
-
water to fill bowl halfway
-
turnip peeled (see Tip), ends trimmed. Trimmed if necessary to fit the blade width225 g
-
spring carrot large, firm, peeled, ends trimmed. Cut in segments no longer than the pusher170 g
-
beetroot, golden, raw peeled, ends trimmed. Trimmed in a circular shape that fit the blade width225 g
-
beetroots, raw peeled, ends trimmed. Trimmed in a circular shape that fit the blade width225 g
-
sweet potato peeled, ends trimmed. Trimmed if170 g
necessary to fit the blade width -
potato, waxy peeled, ends trimmed. Trimmed if necessary to fit the blade width225 g
-
garlic cloves3
-
shallot halved60 g
-
butter, unsalted in pieces60 g
-
salt1 tsp
-
black pepper, ground1 tsp
-
thyme, fresh leaves only1 tsp
Difficulty
easy
Nutrition per 1 portion
Calories
139.5 kcal /
583.6 kJ
Protein
2.6 g
Fat
6.3 g
Carbohydrates
19.4 g
Fibre
4.2 g
Saturated Fat
3.9 g
Sodium
383.4 mg
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Canada
Canada
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