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 )

Difficulty easy

Preparation time 20min

Total time 1 h 20min

Serving size 8 portions

Ingredients

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

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