Roasted Root Vegetables
Root vegetables are a staple of Sunday lunch and Christmas dinner, and this easy recipe is low-fat, super-healthy and high in fiber to boot.
Ingredients
- 5 carrots, peeled and quartered
- 5 parsnips, peeled and quartered
- 1 celeriac, peeled and cut into 2cm cubes
- ½ a swede, peeled, cut into 2cm cubes
- 2 tbsp olive oil
- 1 garlic bulb, halved
- clear honey, to drizzle
Instructions
Heat oven to 390F. Toss all the veggies with the oil and garlic in a large roasting pan, then roast for 40 mins until starting to soften and turn golden. Remove the pan from the oven, drizzle with honey and return to the oven for 10-20 mins more until golden.
