HEALTHY ROASTED ROOT VEGETABLES | 5 INGREDIENTS, 30 MIN
Easy roasted root vegetables with squash; this healthy, vibrant side dish is full of flavour, perfect for cosy dinners, meal prep, or a weekday roa Just 5 ingredients and ready in 30 min.
Cooking Tools
- Oven tray
Ingredients
- 1 small Red pumpkin - or Red kuri squash
- 1 medium Celeriac root - or a large swede, turnip, or rutabaga
- 1 tbsp Coconut oil - or any other oil and butter mixture
- 1/2 tsp Salt
- 1/2 tsp Dry herbs like Sage, Italian herbs or Herbs de Provence - you can use fresh too
Instructions
- Turn the oven to 180℃ fan setting.
- Cut the pumpkin or squash in half, then half again, so you have four quarters. Cut each quarter into slices, remove the inner soft part and seeds, peel the skin off and cut into cubes. Put in a large bowl.1 small Red pumpkin
- Peel the skin of celeriac root (swede, turnip, rutabaga), slice it into 1/2 inch slices and cut into cubes. Add to the bowl with the cubed pumpkin.1 medium Celeriac root
- Add 1 tbsp of coconut oil and rub it in the vegetable with your hands.1 tbsp Coconut oil
- Spread vegetables on the backing tray covered with backing paper.
- Sprinkle with salt and herbs of your choice. Bake for 20 minutes or until soft and light brown.1/2 tsp Salt, 1/2 tsp Dry herbs like Sage, Italian herbs or Herbs de Provence
Nutrition
Calories: 204kcalCarbohydrates: 33gProtein: 5gFat: 7gFiber: 5gSugar: 10gNet carb: 28g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates - Fiber - Sugar alcohols = Net carb
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