Roasted root vegetables

Roasted root vegetables

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
133
protein
4g
carbs
21g
fat
4g
saturates
0g
fibre
9g
sugar
14g
salt
0.27g

Ingredients

  • 5 carrots, peeled and quartered
  • 5 parsnips, peeled and quartered
  • 1 celeriac, peeled and cut into 2cm cubes
  • ½ a swede, peeled, cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 garlic bulb, halved
  • clear honey, to drizzle

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Method

Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.

Recipe from Good Food magazine, December 2010

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Comments

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danielasimpson's picture
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Great way to cook veg, especially if you want to impress guests as they are easy but taste delishous. I added leeks too, and they were really tasty. Will be cooking again and again..... :-)

vanialre's picture

Never cooked roasted vegetables before, I used sweet potato instead of celeriac and put in some onions. I also left out the garlic. It was so easy they tasted great. I used the left overs to make a soup. I love the way roasting brings out the flavour of the veg, much,much better than just boiling them.

lemaid's picture
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Can be used with any root veg and goes great with roast beef. I used just a little honey to bring out the sweetness.

noisysmurf's picture
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Basic roast veg recipe. Quick and easy. I omitted the honey stage as we like the natural flavours of the veg. Will do again.

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