Roasted stuffed cauliflower
Need an alternative to nut roast for veggies and vegans on Christmas Day? Try this festive and filling roasted cauliflower stuffed with kale and chestnuts
Thyme roasted vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 450g parsnipspeeled and cut into finger-length pieces, tough cores removed
- 450g baby carrotsscrubbed
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1½ tbsp good-quality vegan white wine vinegar
- handful thymeleaves picked and chopped
Nutrition: Per serving
- kcal155
- fat7g
- saturates1g
- carbs19g
- sugars13g
- fibre7g
- protein2g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.
step 2
Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.
