Roasted root vegetables

  • Portion size: Serves 6
  • Ready in less than a hour
  • Difficulty: easy

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

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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
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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.
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Nutrition

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