Roasted Root Vegetables

Roasted Root Vegetables

Growing up I always thought that brussels sprouts must be pretty awful to have earned a reputation of tormenting children everywhere. As a result, I never tried them until one of our neighbors made this dish for a potluck dinner. Seriously guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.

This recipe works well both as a side dish or as an entree with slightly larger potions and a side of cooked millet or rice.
  • Prep: 10 min
  • Cook: 40 min
  • Total: 50 min
  • Serves 6 to 8
Roasted Root Vegetables

Nutritional Info

T1D Carbs-per-gram ratio: 0.0806

Serving Size: 225g (about 18g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

From MakeBetterFood.com. . (makebetterfood.com/recipes/roasted-root-vegetables/).

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