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Roasted beetroot, parsnip and carrots recipe

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 180 calories / serving
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Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist.

  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.

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  • 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
  • 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

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