ROASTED ROOT VEGETABLE RECIPE RECIPES

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ROASTED ROOT VEG | JAMIE OLIVER CHRISTMAS RECIPES



Roasted root veg | Jamie Oliver Christmas recipes image

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

3 kg Maris Piper potatoes
16 carrots
12 parsnips
1 bulb of garlic
½ a bunch of fresh rosemary (15g)

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



Roasted root vegetables recipe | BBC Good Food image

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

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

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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