Name: Roasted root vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: British
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

Home
Recipes
Roasted root vegetables

Roasted root vegetables

Good Food team

Save recipe

Serves 8

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.2 out of 5.5 ratingsRate

loading...

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

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal133
fat4g
saturates0g
carbs21g
sugars14g
fibre9g
protein4g
salt0.27g

low

Method

step 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.

Recipe from Good Food magazine, December 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now