Roasted root vegetables

Roasted root vegetables

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

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

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
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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.

Nutrition

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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