Roasted roots recipe

  • Serves 4 - 6
  • 10 mins to prepare and 45-50 mins to cook
  • 158 calories / serving
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An assortment of earthy root vegetables roasted with a drizzle of sweet honey and a sprinkling of warming cumin. This Christmas dinner trimming is not only delicious, but can be prepped well in advance, making your Christmas cooking hassle free.

Preheat the oven gas 6, 200ºC, fan 180ºC.

Arrange each vegetable on its own baking tray. Drizzle each with olive oil and then toss with the cumin seeds and a little seasoning, until coated. (If your oven can’t fit all three veg at once, just cook one or two at a time and reheat just before serving.)

Roast the veg for 30-40 minutes, or until just softened. Remove from the oven and drizzle with honey. Return to the oven for a further 5-10 minutes, until golden. Combine the veg in a large serving dish for everyone to help themselves.

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Recipe taken from the SORTED Food recipe collection. 

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  • Ingredients

  • 500g (1lb) carrots, quartered
  • 500g (1lb) parsnips, quartered and cored
  • 500g (1lb) beetroot, cut into eighths
  • 2 tbsp olive oil
  • 2 tbsp cumin seeds
  • 2 tbsp honey
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  • Energy 664kj 158kcal 8%
  • Fat 5.7g 8%
  • Saturates 0.8g 4%
  • Sugars 20g 22%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 26.6g Protein 4.2g Fibre 9.5g

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