Roasted root vegetables

Name: Roasted root vegetables
Yield: Serves 6
Cuisine: British recipes
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

Easy
February 2007

Easy
February 2007

Serves 6
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

Nutrition: per serving

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

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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

Preheat the oven to 220°C/fan200°C/gas 7.
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.
Dot with the butter and roast for 5 minutes until tender.