• Roasted Rooted Veggies with Walnuts & Jalapeño Peppers

    Roasted Rooted Veggies with Walnuts & Jalapeño Peppers
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Ingredients
    • 4 green jalapeño peppers
    • 1 red onion, sliced
    • 1 Tbsp olive oil
    • 4 cloves garlic, peeled and cut in half
    • 2 carrots, peeled and diced
    • 1 turnip, peeled and diced
    • 1 yam or sweet potato, peeled and diced
    • 2 parsnips, peeled and diced
    • 1/2 cup of walnuts
    • 1 tsp dried rosemary
    • 1 tsp dried thyme
    • 1 pinch of sea salt
    • 1/2 tsp black pepper
    • 1 Tbsp balsamic vinegar
    • .
    Instructions
    1. Preheat oven to 375ºF (190ºC).
    2. Spray a aluminum foil disposable pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine.
    3. Place mixture on pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned.
    4. Drizzle with balsamic vinegar before serving.
    Serving size: 1 Calories: 130 Fat: 9g Saturated fat: 1g Carbohydrates: 11g Sugar: 2g Sodium: 222mg Fiber: 3g Protein: 3g Cholesterol: 0mg
    Notes
    Nutritional values are estimations, not exact values

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