Vegetarian

Slow-roasted Veggies is for Side Dish.

Slow-roasted Veggies takes 15 minutes to prepare.

Slow-roasted Veggies takes 180 minutes to cook.

Slow-roasted Veggies makes 8 servings.

The ingredients for Slow-roasted Veggies are:

3 large (7-1/4" to 8-1/2" long) Carrots, raw
3 serving Red potatoes, with skin-on (1 serving = 1 medium potato)
4 stalk, medium (7-1/2" - 8" lon Celery, raw
1 large Onions, raw
1/2 tbsp Garlic powder
1 tspHain Sea Salt
2 tbsp Extra Virgin Olive Oil

Here is how you make Slow-roasted Veggies:

Chunky-chop all veggies and place in a large mixing bowl. Sprinkle garlic powder and sea salt over chopped veggies. Drizzle olive oil over veggies. Gently mixed everything together.Transfer everything to a large cast iron skillet, cover skillet with aluminum foil and place in a heated oven at 200F. Slow-roast, covered for 2 hours. After 2 hours, remove aluminum foil and then continue roasting veggies, uncovered, for another hour.Eat, enjoy! Anticipate the delicious leftovers you'll have for other meals. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user HEALTHYSHARMIE.

The nutritional information for Slow-roasted Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 110.5

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 125.2 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 2.6 g
• Protein: 1.8 g