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Roasted root vegetables

Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 133
  • Carbohydrates 21
  • Saturated Fat 0
  • Sugar 14
  • Protein 4
  • Fat 4
  • Fibre 9
  • Salt 0.27

Nutrition per serving

  • Calories 133
  • Carbohydrates 21
  • Saturated Fat 0
  • Sugar 14
  • Protein 4
  • Fat 4
  • Fibre 9
  • Salt 0.27

Ingredients

  • 5 carrots, peeled and quartered
  • 5 parsnips, peeled and quartered
  • 1 celeriac, peeled and cut into 2cm cubes
  • ½ a swede, peeled, cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 garlic bulb, halved
  • clear honey, to drizzle

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.

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