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Root veg roast

Root veg roast

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Root vegetables roasted to perfection can be a tasty meal in themselves, but you could try these honey and orange glazed ones as an accompaniment to your favourite meat dish.

Serves: 4
Cooking time: 45 mins

Ingredients

3tbsp olive oil
500g potatoes, cut into chunks
225g carrots, cut into chunks
225g parsnips, cut into chunks
600g butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
Juice of 1/2 small orange
2tbsp clear honey
2tbsp sesame seeds
Salad, to serve

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Method

Preheat oven to 200C/gas 6. Heat the oil in a large roasting tin for 5 mins until sizzling. Add potatoes, toss to coat in the oil and roast for 15 mins until just beginning to soften on the outside.
Add the other vegetables and toss to coat in the oil. Roast for a further 20 mins.
Mix the orange juice, honey and sesame seeds. Season. Pour over the veg and toss to coat. Return to the oven and increase the temperature to 220C/gas 7. Roast for 5 to 10 mins. Serve with salad.

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Nutritional information per portion

Calories 335(kcal)
Fat 14.0g
Saturates 2.0g

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.