Roast vegetable tray

Recipe uploaded by

Gary Rhodes

4 ratings

Recipe by Gary Rhodes

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
2. Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

223 kcalories, protein 4g, carbohydrate 28g, fat 12 g, saturated fat 3g, fibre 9g, salt 0.17 g

Latest comments and suggestions

• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  Tasty and as simple as could be - the perfect stress-free side dish to a Sunday roast.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vivo

  18 February 2008

  Vivo rated and commented on this recipe

  

  This was yum and even my fussy family ate the parnips, which is a first. Really simple, I will definately do this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SoloScot

  02 March 2008

  SoloScot commented on this recipe

  Sounds lovely - but the addition of butter negates the vegan tag, omit the butter brushing to enjoy clean food.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Davidg

  12 April 2008

  Davidg commented on this recipe

  Can anyone tell me what a parnip is?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CatCooks

  09 March 2009

  CatCooks rated and commented on this recipe

  

  Recommend for fuss free entertaining.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jayney

  15 November 2009

  Jayney rated and commented on this recipe

  

  Perfect if cooked for only 40 minutes at 190oC and vegetables cut quite thick

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2560/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 tbsp olive or vegetable oil
• 6 medium carrots , ends trimmed
• 6 small parsnips , ends trimmed
• 4 small onions
• 1 small swede , cut into thick wedges
• large knob of butter , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 55 mins

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

• 4 tbsp olive or vegetable oil
• 6 medium carrots , ends trimmed
• 6 small parsnips , ends trimmed
• 4 small onions
• 1 small swede , cut into thick wedges
• large knob of butter , to serve

223 kcalories, protein 4g, carbohydrate 28g, fat 12 g, saturated fat 3g, fibre 9g, salt 0.17 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk