Savory Roasted Taro
Nutrivore Score: 190
Ingredients
- 2 pounds taro (about 8 10 tubers)
- 3 tablespoons olive oil (or favorite fat)
- 2 teaspoons savory (whole leaf, dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place whole unpeeled taro in a steam basket or steamer. Steam for 10-15 minutes (depending on the size of your tubers), or until you can pierce them easily with a knife but before they get too soft (like the firmness of not quite cooked potatoes).
- Remove from heat and let cool until you can handle them.
- Turn on oven broiler to high and position rack 6-8” away from the element in your oven.
- Peel off the bark-like skin. It should come off fairly easily with a paring knife. Cut peeled taro into quarters or ½” rounds.
- Spread taro on a baking sheet. Pour olive oil over taro and sprinkle with spices and mix with your hands.
- Broil taro for 10 minutes, flipping or stirring every 3-5 minutes, until browned and slightly crisp on the outside.
Nutrition
Nutrition Facts
Savory Roasted Taro
Amount per Serving
Calories
367
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Sodium
318
mg
14
%
Potassium
1447
mg
41
%
Carbohydrates
65
g
22
%
Fiber
10
g
42
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
176
IU
4
%
Vitamin C
9
mg
11
%
Calcium
107
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.