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Parsnip, broccoli and goat's cheese bake recipe

Parsnip, broccoli and goat's cheese bake recipe

38 ratings

This vegetarian traybake makes a hearty meal using just one roasting dish, saving on the washing up! Caramelised roast veg are topped with ready-to-eat lentils and creamy goat's cheese for a hassle-free dinner. See method

Ingredients

  • 500g parsnips, peeled and cut into 2cm chunks
  • 350g broccoli, cut into little florets
  • 2 red onions, cut into 8 wedges each
  • 1 tbsp olive oil
  • 5 thyme sprigs, leaves picked
  • 2 tbsp clear honey
  • 250g pouch cooked puy lentils
  • 75g soft goat’s cheese
  • ½ x 70g bag rocket
  • 2 tbsp balsamic vinegar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1300kj
    308kcal     15%

  • Fat

    10g 14%

  • Saturates

    4g 18%

  • Sugars

    18g 20%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 41.6g Protein 16.3g Fibre 14.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips, broccoli and onions in a large shallow roasting tray. Toss with the olive oil and thyme, season, then roast for 20 mins.
  2. Drizzle with the honey, then toss again. Return to the oven for another 20 mins, adding the lentils to the tin for the final 10 mins.
  3. Dot over the goat's cheese. Top with rocket, drizzle with the vinegar and serve immediately.

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