Roasted root vegetables

Roasted root vegetables
  • Serves icon Serves 6
  • Time icon Ready in less than a hour

Try this veggie-friendly dish of roasted roots, squash and carrots with your roast dinner.

Nutrition: per serving

Calories
171kcals
Fat
8.3g (2.9g saturated)
Protein
3g
Carbohydrates
22.5g (13.5g sugars)
Salt
0.1g
Calories
171kcals
Fat
8.3g (2.9g saturated)
Protein
3g
Carbohydrates
22.5g (13.5g sugars)
Salt
0.1g

Ingredients

  • 500g parsnips, cut into wedges
  • 300g small carrots
  • 18 small shallots
  • 300g butternut squash, cut into small wedges
  • 2 tbsp olive oil
  • 25g butter

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7.
  2. Drop the parsnips into a pan of boiling salted water and cook for 3 minutes. Drain. Tip into a roasting tin, add the carrots, shallots, butternut squash and olive oil, season and toss together. Roast for 25 minutes, turning halfway.
  3. Dot with the butter and roast for 5 minutes until tender.

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