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Roasted root vegetables

Roasted root vegetables

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A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal133
fat4g
saturates0g
carbs21g
sugars14g
fibre9g
protein4g
low insalt0.27g
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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

Method

  • STEP 1

    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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Overall rating

A star rating of 4.3 out of 5.4 ratings
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