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Low-Calories Roasted Celery Root and Baby Carrots Recipe Low Carb

 

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

 

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

Cooking Methods

  1. 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.
  2. 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.
  3. When both are done, combine in a serving bowl and serve hot.

 

Fun Facts / Cooking Tips

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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