Rosemary Roasted Root Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Cooking spray, for greasing
- 4 large carrots, cut lengthwise in half
- 4 cloves garlic
- 4 shallots, cut lengthwise in half
- 3 parsnips, cut lengthwise in half
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F. Spray a large shallow roasting pan with cooking spray.
- Toss the carrots, garlic, shallots, parsnips, oil, rosemary, salt and pepper in a large shallow roasting pan until well mixed. Spread the vegetables out in one even layer and roast, stirring occasionally, until the vegetables are browned and tender, about 40 minutes.
- Per Serving: 179 Cal; 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 35 g Carb; 9 g Fiber; 11 g Sugar; 95 mg Calcium; 1 mg Iron; 396 mg Sodium; 0 mg Cholesterol
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment