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Low-Calories Roasted Celery Root and Baby Carrots Recipe
Low Carb
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Ingredients
Servings: 8
1 whole (1 lb) celery root, peeled and
diced into 1-inch cubes
2 tbsp olive oil
1 tsp salt
Pinch black pepper
2 sprigs fresh rosemary, about 1-inch
long
1/2 lb baby carrots
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Nutrition Facts
Exchanges/Choices:
2 Vegetable
1/2 Fat
Calories 65
Calories from
Fat 30
Fat 3.5g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 365mg
Carbohydrate 8g
Dietary Fiber 2g
Sugar 2g
Protein 1g |
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Cooking Methods
- Place diced celery root in a medium
bowl. Add 1 tbsp olive oil, 1/2 tsp salt, black pepper, and fresh
rosemary, toss until fully coated. Place in a baking dish and bake at
375 degrees for about 45 minutes or until golden brown.
- Place the carrots in a medium bowl.
Add 1 tbsp olive oil, 1/2 tsp salt, and black pepper, toss until
fully coated. Place in a baking dish and bake at 375 degrees for
about 30 minutes or until fully cooked. You can place carrots into
oven 15 minutes after the celery root to ensure that they are
finished and come out at the same time.
- When both are done, combine in a
serving bowl and serve hot.
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Fun Facts /
Cooking Tips
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The trick to getting the best flavor from this recipe is
to cook the vegetables separately, so they retain their
true flavor.
If you are not sure what
celery root is, celery root is available
throughout the year at most grocery stores. It is the
size of a large grapefruit and has a rough outer skin
that is pale to slightly green in color. |
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More Vegetable Recipes
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