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

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Dificultad fácil

Tiempo de preparación 20min

Tiempo total 1h 20min

Porciones 8 portions

Ingredientes

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

Inf. nutricional: por 1 portion
Calorías: 991 kJ / 236.9 kcal
Proteína: 3 g
Carbohidratos: 25.4 g
Grasa: 14.3 g
Grasa saturada: 2 g
Fibra: 5 g
Sodio: 386.3 mg