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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan Christmas recipes

Roasted vegetables

Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.

Save recipe icon Save recipe icon Save recipe

Pomegranate molasses chicken with roasted vegetables

Donal Skehan’s Sunday roast with a difference – a glistening pomegranate roast chicken recipe with roasted...

Save recipe icon Save recipe icon Save recipe

Healthy vegetarian recipes

Moroccan roasted vegetables with couscous

This healthy Moroccan-style meal that puts parsnips, carrots and cauliflower centre stage is the perfect...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine