Roast Vegetable Tray
This delightful roasted vegetable medley is a perfect addition to any meal, bringing together the natural sweetness of carrots, parsnips, onions, and swede in a harmonious blend. With a crispy exterior and tender interior, these vegetables are seasoned to perfection and make for a deliciously comforting side dish that is sure to please everyone at the table.
— Constant Cookbook
Ingredients
- 4 tbsp olive or vegetable oil
- 6 medium carrots , ends trimmed
- 6 small parsnips , ends trimmed
- 4 small onions
- 1 small swede , cut into thick wedges
- large knob of butter , to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
- Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
Cook Time
55M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 223 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Fiber Content: 9 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.17 milligram of sodium
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