Try this veggie-friendly roast roots of squash and carrots with the braised beef - delicious!
Ingredients
- 500g parsnips
- 300g small carrots
- 18 small shallots
- 300g butternut squash
- 25g butter
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Drop 500g parsnips, cut into wedges, into a pan of boiling salted water and cook for 3 minutes. Drain. Tip into a roasting tin, add 300g small carrots, 18 small shallots, 300g butternut squash, cut into small wedges, 2 tablespoons olive oil, season and toss together. Roast for 25 minutes, turning halfway.
- Dot with 25g butter and roast for 5 minutes until tender.
Nutritional info
Per serving: 171kcals, 8.3g fat (2.9g saturated), 3g protein, 22.5g carbs, 13.5g sugar, 0.1g salt