Roasted vegetables
Author: Dereck (Caregiver)
INGREDIENTS:**
g Parsnip, raw
g Celeriac, raw
g Carrots, old, raw
g Brussels sprouts, raw
ml MCT Oil
g Butter, salted
g Sage, dried, ground
Directions:
1. Chop the veg into slices, approximate thickness of a pound coin as a guide.
2. Line a baking tray with baking paper.
3. Melt the butter in a frying pan and mix with the MCT oil and sage.
4. Coat the veg in the butter mixture, season with black pepper.
5. Roast in a 180 degrees C oven for 20 minutes until the veg is cooked and golden brown.
6. Serve hot with a roast dinner or serve at room temp with salad leaves.
Nutrition Information (for entire recipe):
Carbohydrate:
5.2
Calories: 148
Fat:
13.1
Protein:
1.36
Ratio:
2:1
Tags:
2:1 ratioMCT Ketogenic DietSavoryMain MealSnackVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
