2017-08-21
Oven Roasted Root Vegetables
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Oven Roasted Root Vegetables

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These oven roasted root vegetables are taken to the next level with a dollop of crème fraîche and a sprinkle of hazelnuts.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves Serves
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Ingredients

  • 3 red kumara, peeled
  • 4 parsnips, peeled
  • 4 carrots, peeled
  • 1 tablespoon olive oil
  • 4 tablespoons crème fraîche 
  • or sour cream
  • 2 tablespoons roughly chopped toasted hazelnuts

Method

Cut the vegetables into long slices lengthwise. Place in a large bowl, toss with a little oil and season. Place in a single layer into a shallow roasting tray. Roast in the oven for 40-45 minutes or until crisp and golden. Place the roasted vegetables in a shallow dish, top with the crème fraîche and sprinkle over the hazelnuts. 

Serve with your favourite beef or lamb.

  • Goes well with...
  • Nutrition

Nutrition Information Per Serving

Serving size: 232g
Energy kJ (kcal) 757 (181)
Protein (g) 2.6
Fat (g) 6.1
Saturated (g) 2.2
Carbohydrate (g) 25.4
Sugars (g) 16.4
Sodium (mg) 37
Iron (mg) 0.6
Fibre (g) 6.8
Vitamin A (ug) 944
Vitamin B6 0.3
Potassium (mg) 754
Magnesium (mg) 44
Folate (ug) 13

 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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