Seasonal roast veg couldn’t be any easier – just peel and roast – perfect alongside your Christmas roast
Ingredients:
- 4 small onions
- large knob of butter , to serve
- 6 medium carrots , ends trimmed
- 6 small parsnips , ends trimmed
- 4.0 tbsp olive or vegetable oil
- 1 small swede , cut into thick wedges
Instructions:
- Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
- Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
Roast Vegetable Tray • Yield: 6 servings
Ingredients:
- 4 small onions
- large knob of butter , to serve
- 6 medium carrots , ends trimmed
- 6 small parsnips , ends trimmed
- 4.0 tbsp olive or vegetable oil
- 1 small swede , cut into thick wedges
Roast Vegetable Tray Nutrition Facts:
• Diet:
• Calories: 79.56
• Fat: 88.29
• Carbs: 66.59
• Protein: 17.00
• Cholesterol: 25.44
• Calcium: 52.03
• Sodium: 14.94* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
