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Roasted roots recipe
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Make the most of delicious root veg in this stunning yet simple roasted carrot and parsnips side dish recipe, with a choice of three vibrant toppings for extra flavour. Whether herby, zesty or nutty, find a new favourite way to serve your veg that the whole family will love. What's more, all of these toppings are completely vegan, dairy- and gluten-free! See method
Ingredients
- 6 garlic cloves, unpeeled
- 500g carrots, scrubbed and quartered
- 500g parsnips, scrubbed and quartered
- 2 tbsp vegetable oil
Each serving contains
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Energy
390kj
93kcal
5%
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Fat
4g
6%
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Saturates
1g
3%
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Sugars
8g
9%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 13g
Protein 1.6g
Fibre 5.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Slightly crush the garlic cloves with the back of a knife.
- Put on a large baking tray with the carrots and parsnips; season. Toss with the vegetable oil, then roast for 30-40 mins, turning once, until soft and golden.
- Choose a topping below for extra flavour.
Seeds and parsley: Scatter with 60g mixed toasted seeds and 15g chopped fresh parsley to serve.
Rosemary and lemon: Scatter with the zest of ½ lemon and the chopped leaves from 2 rosemary sprigs to serve.
Hazelnut and tarragon: Scatter with 60g chopped, toasted hazelnuts, a drizzle of extra-virgin olive oil and the chopped leaves from 2 tarragon sprigs to serve.
See more Christmas side dishes