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
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Prep time: 15 mins
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Cooking time: 1 hr
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Serves: 8
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Skill level: Easy peasy
Ingredients
Don't worry if the beetroot 'bleeds' on to the other veg. It will look and taste great.
- 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.
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.
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