ROASTED ROOT VEG | JAMIE OLIVER CHRISTMAS RECIPES
We all have our favourite way to roast veg, but this method is a mega time and space saver. For maximum flavour, I’m keeping my carrot and parsnip skins on – try it for yourself and you’ll notice how much sweeter they taste. Pretty damn fabulous!
Total Time 1 hours 15 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges. Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.
Nutrition Facts : Calories 383 calories, FatContent 6.8 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 9.2 g protein, CarbohydrateContent 75.6 g carbohydrate, SugarContent 16.4 g sugar, SodiumContent 0.6 g salt, FiberContent 14 g fibre
ROASTED ROOT VEGETABLES RECIPE | BBC GOOD FOOD
Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
Provided by Good Food team
Categories Dinner, Side dish
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
Nutrition Facts : Calories 133 calories, FatContent 4 grams fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.27 milligram of sodium
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ROASTED ROOT VEG | JAMIE OLIVER CHRISTMAS RECIPES
We all have our favourite way to roast veg, but this method is a mega time and space saver. For maximum flavour, I’m keeping my carrot and parsnip skins on – try it for yourself and you’ll notice how much sweeter they taste. Pretty damn fabulous!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 383 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 383 calories per serving
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