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Roast root vegetables

Roast root vegetables

Average rating:

These flavoursome roasted root vegetables work well as a dinner party side dish - or a main course with rice or couscous

Serves: 8
Prep time: 15 mins
Cooking time: 1 hr
Skill level: Easy peasy

Ingredients

Don't worry if the beetroot 'bleeds' on to the other veg. It will look and taste great.

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500g (1lb 2oz) raw beetroot, peeled and quartered
500g (1lb 2oz) carrots, peeled and sliced
500g (1lb 2oz) parsnips,peeled, roughly chopped and parboiled
6tbsp olive oil
500g (1lb 2oz) sweet potatoes, roughly chopped
250g (9oz) leeks, roughly chopped
Juice 1 orange
3tbsp roughly chopped flat-leaf parsley

Method

Preheat the oven to 200°C (400°F, gas mark 6). Place beetroot, carrots and parsnips in a large roasting tray. Add the olive oil, season and mix well.
Roast for 40 mins, then add the sweet potatoes and leeks. Coat with oil and roast for a further 20 mins.
Pour over the orange juice and parsley, combine well and serve.

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Nutritional information per portion

Calories 183(kcal)
Fat 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.