Roasted roots recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 6 garlic cloves, unpeeled
- 500g carrots, scrubbed and quartered
- 500g parsnips, scrubbed and quartered
- 2 tbsp vegetable oil
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Shop ingredientsEach serving contains
- Energy
- 390kJ 93.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 13.0gProtein 1.6gFibre 5.4g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Slightly crush the garlic cloves with the back of a knife.
- 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.
- Choose a topping below for extra flavour.
- Scatter with 60g mixed toasted seeds and 15g chopped fresh parsley to serve.
- Scatter with the zest of ½ lemon and the chopped leaves from 2 rosemary sprigs to serve.
- 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
