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

Nutrition per serving

  • kcal 133
  • fat 4g
  • saturates 0g
  • carbs 21g
  • sugars 14g
  • fibre 9g
  • protein 4g
  • salt 0.27g


  • 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


  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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