Lower Carb Roasted Root Vegetables - Slender Kitchen
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Lower Carb Roasted Root Vegetables

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100
Calories 
23g
Carbs 
0g
Fat 
2g
Protein 
2
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

Although root vegetables are general higher in carbohydrates than other vegetable choices, depending on the veggies you choose you can still make a relatively low carb root vegetable side dish. For those who would like to lower the carbs even more consider replacing the carrots and parsnips with turnips, delicata squash, rutabaga, Brussels sprouts, or cabbage.

Prep Time

Lower Carb Roasted Root Vegetables

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 2 U red onions, chopped
  • 2 U carrots, peeled and chopped
  • 2 U parsnips, peeled and chopped
  • 1 U celery root, peeled and chopped
  • 1 U turnip, peeled and chopped
  • Cooking spray
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 2 tbsp. balsamic vinegar

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 100
Calories from Fat 4
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 317mg
14%
Total Carbohydrate 23g
8%
Dietary Fiber 5g
22%
Sugars 8g
Protein 2g

Directions

  1. Preheat the oven to 450 degrees. 3. Spread out on a prepared baking sheet in a single layer. 4.
  2. Toss the vegetables with cooking, salt, pepper, garlic powder, onion powder, and paprika.
  3. Spread out on a prepared baking sheet in a single layer.
  4. Roast for 30-40 minutes or until vegetables are tender, shaking 1-2 times during cooking.
  5. Remove and toss with vinegar. Return to oven and turn oven to broil. Broil for 2-3 minutes until browned.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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