Roasted Root Veg

Great as a side at any time of year - perfect in the winter with a roast!

4
15
60
Equipment: 
  • Sharp knife
  • Chopping board
  • Peeler
  • Roasting tin
Ingredients: 
  • 5 parsnips
  • 5 carrots
  • 1 celeriac
  • 1/2 swede
  • 2 tablespoons olive oil
  • 1 garlic bulb
Simple steps: 
  1. Peel all the vegetables 
  2. Dice into small cubes
  3. Halve the garlic bulb and along with the oil add to the roasting pan
  4. Add all the veg into the roasting pan and toss it around to cover with the oil
  5. Roast for 40-60 minutes at 200C/180Cfan/gas mark 6 or until the vegetables are soft and golden
Calories: 
192
Protein: 
3.3g
Fat: 
7.5g
Saturated fat: 
1.1g
Carbohydrates: 
30.4g
Sugars: 
10.4g
Salt: 
167mg
Dietary fibre: 
7.3g
Allergen information: 
Celery