Roasted root vegetables
- Published: 31 Jan 07
- Updated: 18 Mar 24
Try this veggie-friendly dish of roasted roots, squash and carrots with your roast dinner.
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Serves 6
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Ready in less than a hour
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Ingredients
- 500g parsnips, cut into wedges
- 300g small carrots
- 18 small shallots
- 300g butternut squash, cut into small wedges
- 2 tbsp olive oil
- 25g butter
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Method
- Preheat the oven to 220°C/fan200°C/gas 7.
- Drop the parsnips into a pan of boiling salted water and cook for 3 minutes. Drain. Tip into a roasting tin, add the carrots, shallots, butternut squash and olive oil, season and toss together. Roast for 25 minutes, turning halfway.
- Dot with the butter and roast for 5 minutes until tender.
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- Recipe from February 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 171kcals
- Fat
- 8.3g (2.9g saturated)
- Protein
- 3g
- Carbohydrates
- 22.5g (13.5g sugars)
- Salt
- 0.1g
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