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Roasted beetroot, parsnip and carrots recipe

Roasted beetroot, parsnip and carrots

Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist.

See method
  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 180 calories / serving

Ingredients

  • 500g (1lb) Chantenay carrots, tops removed, halved lengthways
  • 2 parsnips, peeled, sliced into batons
  • 30ml (2 tbsp) olive oil
  • 1 tbsp clear honey
  • 1 orange, squeeezed
  • 1 tbsp caraway seeds
  • 300g (10oz) pack cooked beetroot, drained and cut into wedges

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Each serving contains

Energy
765kJ 180.0kcal
9%
Fat
7g
low10%
Saturates
1g
low5%
Salt
0.5g
low0%
Sugars
25g
medium28%

of the Reference intake

Carbohydrate 30.3gProtein 3.5gFibre 8.0g

Method

  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
  2. Put the carrots and parsnips in a large, shallow roasting tray. Drizzle with the olive oil, honey and orange juice; season well and toss everything together. Put the tray in the oven and roast for 20 minutes.
  3. Add the beetroot wedges and scatter the caraway seeds, then roast for a further 15-20 minutes, or until sticky and golden brown.

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