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Slow-Roasted Root Vegetables

Slow-Roasted Root Vegetables Recipe

  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 4 carrots, peeled, trimmed, and cut into 1-inch pieces
  • 3 parsnips, peeled, trimmed, and cut into 1-inch pieces
  • 1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
  • 4 medium red potatoes, unpeeled and cut into 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 297kcal (15%)
Total Fat 11g (17%)
Saturated Fat 3g (17%)
Cholesterol 10mg (3%)
Total Carbohydrate 47g
Dietary Fiber 10g
Sugars 14g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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