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Roasted roots recipe

17 ratings

Make the most of delicious root veg in this stunning yet simple roasted carrot and parsnips side dish recipe, with a choice of three vibrant toppings for extra flavour. Whether herby, zesty or nutty, find a new favourite way to serve your veg that the whole family will love. What's more, all of these toppings are completely vegan, dairy- and gluten-free! See method

Serves 8
15 mins to prepare and 30 mins to cook
93 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

6 garlic cloves, unpeeled
500g carrots, scrubbed and quartered
500g parsnips, scrubbed and quartered
2 tbsp vegetable oil

Each serving contains

Energy
390kj
93kcal 5%
Fat
4g 6%
Saturates
1g 3%
Sugars
8g 9%
Salt
0.2g 3%

of the reference intake
Carbohydrate 13g Protein 1.6g Fibre 5.4g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Slightly crush the garlic cloves with the back of a knife.
Put on a large baking tray with the carrots and parsnips; season. Toss with the vegetable oil, then roast for 30-40 mins, turning once, until soft and golden.
Choose a topping below for extra flavour.

Seeds and parsley: Scatter with 60g mixed toasted seeds and 15g chopped fresh parsley to serve.

Rosemary and lemon: Scatter with the zest of ½ lemon and the chopped leaves from 2 rosemary sprigs to serve.

Hazelnut and tarragon: Scatter with 60g chopped, toasted hazelnuts, a drizzle of extra-virgin olive oil and the chopped leaves from 2 tarragon sprigs to serve.

See more Christmas side dishes