Roast vegetable megamix

Roast Vegetables Mega mix

Serves 4

  • olive oil

  • Carrots

  • 500 g carrots, peeled

  • Juice from 1 clementine, squeezed, halves reserved

  • Few sprigs of rosemary, leaves picked

  • Fennel

  • 2 bulbs of fennel, peeled, quartered

  • few sprigs of thyme, leaves picked

  • 1/2 lemon

  • Parsnips

  • 400 g parnsips, peeled

  • Glug of white wine vinegar

  • 2–3 sprigs of sage, leaves torn

  • 1 small tsp honey, kept back

  • Beets

  • 350 g beetroot

  • couple glugs of balsamic vinegar

  • few sprigs of oregano or marjoram

  • Turnips

  • 350 g baby turnips

  • couple glugs of red wine vinegar

  • 5 fresh bay leaves

Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they'll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.



Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.



Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)



Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.

Nutritional Information

Roast vegetable megamix

Flavours to big up your favourite veggies

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Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
Serves 4
1h 55m
Super easy
Print this recipe
Method

This is really a guide to get you looking for flavours that work for you.

Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they'll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.

Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.

Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)

Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 170
  • Carbs 29.9g
  • Sugar 16.8g
  • Fat 0.9g
  • Saturates 0.1g
  • Protein 4.6g
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • olive oil

  • Carrots

  • 500 g carrots, peeled

  • Juice from 1 clementine, squeezed, halves reserved

  • Few sprigs of rosemary, leaves picked

  • Fennel

  • 2 bulbs of fennel, peeled, quartered

  • few sprigs of thyme, leaves picked

  • 1/2 lemon

  • Parsnips

  • 400 g parnsips, peeled

  • Glug of white wine vinegar

  • 2–3 sprigs of sage, leaves torn

  • 1 small tsp honey, kept back

  • Beets

  • 350 g beetroot

  • couple glugs of balsamic vinegar

  • few sprigs of oregano or marjoram

  • Turnips

  • 350 g baby turnips

  • couple glugs of red wine vinegar

  • 5 fresh bay leaves