| KCAL | PRO | CARB | FAT | FIBER |
| 232.4 | 4.3g | 45.2g | 4g | 10.6g |
Makes 2 |
| Parsnip 1 average size |
| Carrots 2 medium |
| Beetroots 2 small |
| Sweet Potato 1 medium |
| Red Onion 1 small |
| Olive Oil 1 tsp |
| Black Pepper 5 twists |
| Salt pinch |
| Rosemary 1 tsp, fresh |
Method |
| Preheat the oven to 200 degrees celcius. |
| Next, wash peel and roughly chop all of the vegetables and place them in a roasting tray. To the tray, add a tsp of olive oil and a tsp of coarsely chopped fresh rosemary and mix well. |
| Place the tray in the oven and cook for 30 to 40 minutes |
Did you know that beetroot contains nitrates, which can help lower blood pressure and improve athletic performance? Nitrates have been shown to improve athletic performance by increasing the efficiency of oxygen use in the body.
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