Take the stress out of Christmas Day with this simple vegetarian recipe for roast vegetables
Ingredients
- 400g small carrots, trimmed
- 400g parsnips, halved and trimmed
- 650g small floury potatoes, cut into even-sized pieces
- 2 small red onions, each cut into 8 wedges
- 4 tbsp olive oil
- Splash of white wine vinegar
- Leaves from a few fresh thyme sprigs
- Handful of chopped fresh parsley
Method
- 1. To prepare: Preheat the oven to 200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
- 2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
- 3. To serve: Tip the vegetables onto a platter and serve.
Nutritional info
Per serving: 225kcals, 8.6g fat (1.3g saturated), 4.3g protein, 34.6g carbs, 11.1g sugar, 0.1g salt