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Slow-Roasted Root Vegetables Recipe

Recipe By Taste Of Home

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts. ” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. Terri Collins, Pittsburgh, Pennsylvania.

4.2
16 Rating -
Rate
Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Slow-Roasted Root Vegetables
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Ingredients for Slow-Roasted Root Vegetables Recipe

  • 0.17 pound Fresh baby carrots
  • 0.08 Medium onion, halved and thinly sliced
  • 1/50 cup Butter, cubed
  • 1/4 Garlic cloves, minced
  • 0.06 teaspoon Salt
  • 1/50 teaspoon Pepper
  • 0.13 pound Medium parsnips
  • 0.17 tablespoon Seasoned bread crumbs
  • 0.06 cup Chopped walnuts, toasted
  • 1/4 tablespoon Grated romano cheese, optional
Nutrition
value
158
calories per serving
7 g Fat4 g Protein18 g Carbs8 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    4g
  • Carbs
    18g
  • Fiber
    8g

MacroNutrients

  • Carbs
    18g
  • Protein
    4g
  • Fiber
    8g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    1mg
  • Vitamin A
    2136mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    1mg
  • Phosphorus
    120mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home