This easy, one-tray vegetarian lunch is packed with naturally sweet vegetables to help keep sugar-cravings at bay
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal561
- fat26g
- saturates8g
- carbs53g
- sugars33g
- fibre18g
- protein19g
- salt1g
Ingredients
- 350g butternut squash, deseeded and cut into chunks, peeled if you like
- 200g carrots, peeled and cut into long batons
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 250g parsnips, peeled and cut into long batons
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 200g raw beetroot, well-scrubbed and cut into thick wedges
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 medium red onion, cut into wedges
- 1 tbsp cold-pressed rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- juice and finely grated zest 1 lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 bulb garlic, cloves separated
Garlic
gar-likPart of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 4-5 thyme sprigs, leaves roughly chopped
- 75g soft rindless goat's cheese log
- 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
- 50g baby leaf spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Method
Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.
Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat’s cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat’s cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.
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