Roasted root vegetables

Name: Roasted root vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: British
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 garlicbulb, halved; clear honey, to drizzle

By Good Food team

Rating: 4 out of 5.4 ratings
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Preparation and cooking time
- Prep:15 mins
- Cook:1 hr
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
Highlight	Nutrient	Unit
	kcal	133
	fat	4g
	saturates	0g
	carbs	21g
	sugars	14g
	fibre	9g
	protein	4g
low in	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

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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Rating: 4 out of 5.4 ratings

Roasted root vegetables

Ingredients

Method

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