Roasted roots
Serves - 4
Root vegetables extremely healthy but are also high in starches and sugars. Potatoes are the highest closely followed by parsnips.
Eating them in moderation in phase 1 and particularly phase 2 will help with weight-loss.
Nutrition per serving
Fat: 6 g
Carbs: 19 g / Fiber: 4 g (Net Carbs: 15 g)
Protein: 2 g
Ingredients
200 g potatoes or parsnips
200 g carrots
200 g beetroots
2 T butter melted
6 garlic cloves (skin on)
sprig rosemary
sprig thyme
Method
Preheat oven to 180ºC / 350 F.
Chop all veg into bitesize chunks.
Spread out on a roasting tray or 2 with garlic and brush with melted butter and herbs.
Roast for 40-60 mins - till golden.