Roast vegetable tray
- Gary Rhodes
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Serves 6
Easy
Prep: 15 mins
Cook: 55 mins
A star rating of 4.6 out of 5.23 ratingsRate
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Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast or Sunday lunch
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp olive or vegetable oil
-
6 medium carrots
ends trimmed
-
6 small parsnips
ends trimmed
-
4 small onions
-
1 small swede
cut into thick wedges
-
large knob of butter
to serve
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Nutrition: per serving
-
kcal223
-
fat12g
-
saturates3g
low
-
carbs28g
-
sugars0g
-
fibre9g
-
protein4g
-
salt0.17g
low
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Method
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step 1
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.
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step 2
Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
Recipe from Good Food magazine, December 2005
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A star rating of 4.6 out of 5.23 ratings
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