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Parsnip, broccoli and goat's cheese bake recipe
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38 ratings
This vegetarian traybake makes a hearty meal using just one roasting dish, saving on the washing up! Caramelised roast veg are topped with ready-to-eat lentils and creamy goat's cheese for a hassle-free dinner. See method
Ingredients
- 500g parsnips, peeled and cut into 2cm chunks
- 350g broccoli, cut into little florets
- 2 red onions, cut into 8 wedges each
- 1 tbsp olive oil
- 5 thyme sprigs, leaves picked
- 2 tbsp clear honey
- 250g pouch cooked puy lentils
- 75g soft goat’s cheese
- ½ x 70g bag rocket
- 2 tbsp balsamic vinegar
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1300kj
308kcal
15%
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Fat
10g
14%
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Saturates
4g
18%
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Sugars
18g
20%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 41.6g
Protein 16.3g
Fibre 14.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips, broccoli and onions in a large shallow roasting tray. Toss with the olive oil and thyme, season, then roast for 20 mins.
- Drizzle with the honey, then toss again. Return to the oven for another 20 mins, adding the lentils to the tin for the final 10 mins.
- Dot over the goat's cheese. Top with rocket, drizzle with the vinegar and serve immediately.
See more Vegetarian recipes