One-pot dish: Roasted vegetables

This easy dish takes only 15 minutes to prepare. Cooking time is 30-40 minutes. Serves: 8.

Ingredients

• 12 shallots, peeled
• 350g each parsnips, carrots, celeriac and swede, cut into rough, thick fingers
• 3 tbsp chopped fresh herbs, such as rosemary and flat-leafed parsley
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar

Preparation

• Preheat the oven to 190°C (fan 170°C), gas mark 5.
• Put all the vegetables in a large roasting tin with roughly half the herbs, plus the olive oil, vinegar and plenty of seasoning.
• Use your hands to mix all the ingredients together, then spread them out in as even a layer as possible.
• Cook on a high shelf in the oven for 30-40 minutes, turning halfway through, until tender and turning brown at the edges.
• Stir in the reserved herbs.

Nutrition facts

109 kcals, 5g fat (1g saturates) 14g carbs (11g total sugars) per serving.

Comments

There are no comments yet.

Add a comment