Skip to content
Roasted beetroot, parsnip and carrots recipe

Roasted beetroot, parsnip and carrots recipe

15 ratings

Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 180 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 500g (1lb) Chantenay carrots, tops removed, halved lengthways
  • 2 parsnips, peeled, sliced into batons
  • 30ml (2 tbsp) olive oil
  • 1 tbsp clear honey
  • 1 orange, squeeezed
  • 1 tbsp caraway seeds
  • 300g (10oz) pack cooked beetroot, drained and cut into wedges

Each serving contains

  • Energy

    765kj
    180kcal
    9%
  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    25g 28%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 30.3g Protein 3.5g Fibre 8g

Method

  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
  2. Put the carrots and parsnips in a large, shallow roasting tray. Drizzle with the olive oil, honey and orange juice; season well and toss everything together. Put the tray in the oven and roast for 20 minutes.
  3. Add the beetroot wedges and scatter the caraway seeds, then roast for a further 15-20 minutes, or until sticky and golden brown.

See more Side dish recipes 

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus