Roast vegetable tray

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• 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.

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• 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.

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• 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.

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• Davidg

  12 April 2008

  Davidg commented on this recipe

  Can anyone tell me what a parnip is?

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• CatCooks

  09 March 2009

  CatCooks rated and commented on this recipe

  

  Recommend for fuss free entertaining.

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• 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

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• Marola

  17 December 2009

  Marola rated and commented on this recipe

  

  Brilliant. Best roast veg I have ever made. Used turnip instead of swede, as we can not get swede here and added butternut squash.

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• weegingerfae

  19 November 2010

  weegingerfae commented on this recipe

  Loved it, i don't normally like cooked carrots or swede but this was very tasty. I'm doing xmas for the first time this year and i reckon this will be a good way to do the vegetables so i don't have to stress about them.

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• weegingerfae

  19 November 2010

  weegingerfae rated and commented on this recipe

  

  Loved it, i don't normally like cooked carrots or swede but this was very tasty. I'm doing xmas for the first time this year and i reckon this will be a good way to do the vegetables so i don't have to stress about them.

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• Pearle3

  02 December 2010

  Pearle3 rated and commented on this recipe

  

  Davidg, Are you an English man if so how come you don't know what a parsnip is. It looks like a larger carrot only white, well creamy white, and sometimes has a green shoot from its top. You Top and tail and peel just like a carrot. They are softer and sweeter than carrots which are delish roasted around your meat or if a veggie just roasted with peppers, carrots, onions and potatoes add pepper and some honey half way through cooking. Yummy!

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• Marlene

  17 December 2010

  Marlene rated and commented on this recipe

  

  I usually make a healthier version of this recipe using different vegetables according to availability. I mostly use cauliflower (florets), carrots, onions. aubergines and green or coloured peppers(cut quite chunkily).Peel and add several whole garlic cloves too. Season with sea salt and ground pepper. Add fresh basil if available and mixed dried herbs on top and pop in the oven 190C for 40-45 mins. Toss half way through the cooking time. I use this especially when on a slimming diet. I keep it as a stand by in the fridge to eat with roast chicken or tuna(from a tin!) when I'm hungry and need something ready quickly.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 55 mins

Vegetarian, 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

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