Thyme Roasted Root Vegetables Recipe

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Thyme Roasted Root Vegetables Recipe

(Low Fat Recipe)

Ingredients:  Serves 4,  Oven: Preheat to 200C

2 large red onions, cut into wedges

8 carrots, roughly cut

8 parsnips, roughly cut

1 small celeriac, chopped

1 small swede, diced

1 small head celery, sliced

1 bulb fennel, sliced

2 garlic cloves, sliced

2 tablespoons light soy sauce

2 tablespoons chopped fresh thyme

1 teaspoon finely chopped lemongrass

 

Method:

After preparing all the vegetables, place in a large non-stick roasting tray, season well with black pepper and mix well.  Scatter the garlic slices over and drizzle with soy sauce.  Mix again, coating the vegetables with the soy sauce.  Place in the top of the oven for 35-40 minutes until soft, turning occasionally.  Remove from the oven and add the thyme and lemongrass, mixing all the ingredients together.  Return to the oven for a further 10-15 minutes.

 

Note:  A different way of serving root vegetables.  Try to cut them all to the same sized pieces.  This will help them to cook evenly.

 

Nutrient Value Per Serving:

202 calories

2.5 g total fat

 

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