Roasted Root Vegetables

Easy to cook, roasted root vegetables make a healthy dish that also tastes great. And here is a top tip to make this recipe even easier: keep the root end on the fennel and onion, so they hold together.

Preparation time: 20 minutes
Cooking time: 1 hour
Serves 8

300g (10oz) parsnips, peeled, halved or quartered
300g (10oz) carrots, peeled, cut into diagonals
4tbsp vegetable oil
3 bulbs fennel, cut into 6 or 8
6 small red onions, cut into 4 or 6
8 sprigs thyme

1 Preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Place the parsnips and carrots in a pan of water, bring to the boil and simmer for 5 minutes before draining well.

2 Meanwhile, heat some oil in a large roasting pan. Toss all the vegetables as well as the thyme in the hot oil and roast for 1 hour.

Continued below...
Per serving: 118cals, 6g fat, 1g sat fat, 12g carbohydrate

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