Parsnip, broccoli and goat's cheese bake recipe
This vegetarian traybake makes a hearty meal using just one roasting dish, saving on the washing up! Caramelised roast veg are topped with ready-to-eat lentils and creamy goat's cheese for a hassle-free dinner.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 308 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g parsnips, peeled and cut into 2cm chunks
- 350g broccoli, cut into little florets
- 2 red onions, cut into 8 wedges each
- 1 tbsp olive oil
- 5 thyme sprigs, leaves picked
- 2 tbsp clear honey
- 250g pouch cooked puy lentils
- 75g soft goat’s cheese
- ½ x 70g bag rocket
- 2 tbsp balsamic vinegar
Each serving contains
- Energy
- 1300kJ 308.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 18g
of the Reference intake
Carbohydrate 41.6gProtein 16.3gFibre 14.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips, broccoli and onions in a large shallow roasting tray. Toss with the olive oil and thyme, season, then roast for 20 mins.
- Drizzle with the honey, then toss again. Return to the oven for another 20 mins, adding the lentils to the tin for the final 10 mins.
- Dot over the goat's cheese. Top with rocket, drizzle with the vinegar and serve immediately.
- See more Vegetarian recipes
