This roasted carrots and baby turnips recipe goes perfectly with roast beef and makes a great Sunday lunch side dish on chilly winter days.
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Ingredients
- 12 baby turnips (about 45g each)
- 200g pack mini carrots
- 2 tbsp olive oil
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Method
- Preheat the oven to 220°C/fan 200°C/gas 7. Bring a saucepan of water to the boil, add the unpeeled turnips and cook for 12 minutes, or until tender. Drain and cover.
- Meanwhile, put the carrots into a roasting dish. Drizzle with the oil and season with sea salt and freshly ground black pepper. Roast for 10 minutes, or until just tender.
- Add the boiled turnips to the dish and mix with the carrots to coat in the oil. Serve alongside the beef with some cooked broccoli, if you like.
Nutrition
- 65kcals Calories
- 4g (0.6g saturated) Fat
- 1g Protein
- 6.9g (6.2g sugar) Carbs
- 0.1g Salt
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