Friday, 22 November 2024

Roasted Root Vegetables

 

Roasted Root Vegetables

Roasted Root Vegetables

Ingredients:

  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 large parsnips, peeled and cut into 1-inch pieces
  • 2 large beets, peeled and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh thyme (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, parsnips, and beets with olive oil, salt, pepper, and thyme (if using).
  3. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Roast for 30-40 minutes, or until the vegetables are tender and slightly browned.
  5. Remove from oven and serve immediately.

Nutrition Information (per serving):

  • Calories: 100
  • Fat: 5g
  • Protein: 2g
  • Carbohydrates: 15g

Tips:

  • You can use any combination of root vegetables for this recipe. Some other good options include turnips, rutabaga, and sweet potatoes.
  • For a spicier dish, add a pinch of red pepper flakes to the vegetables.
  • You can also drizzle the roasted vegetables with balsamic vinegar or honey for extra flavour.
  • These roasted vegetables can be served as a side dish or as a main course.

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