Skip to content
Roasted roots recipe

Roasted roots recipe

12 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

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

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Slightly crush the garlic cloves with the back of a knife.
  2. 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.
  3. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus