Roast root vegetables – Recipe

Roast root vegetables – Recipe 1

This meal when served as four portions provides 161 kcal, 4g protein, 20g carbohydrate (of which 15g sugars), 7g fat (of which 1g saturates), 13g fibre and 0.3g salt per portion.

½ swede, peeled
2 large carrots, peeled
2 parsnips, peeled
1 raw beetroot, peeled
½ celeriac, peeled
2 tbsp olive oil
few sprigs fresh thyme
sea salt flakes

Heat the oven to 220C/425F/Gas 7.

Cut the vegetables into chunks approximately the same size.

Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.

Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.


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