Roast Vegetables Mega mix

Roast vegetable megamix

Flavours to big up your favourite veggies

Roast Vegetables Mega mix

1 hr 55 mins

Super easy

serves 4

About the recipe

Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon.


nutrition per serving

303

Calories


7.4g

Fat


1.1g

Saturates


32.7g

Sugars


0.35g

Salt


6.7g

Protein


42.1g

Carbs


15g

Fibre


of an adult’s reference intake


Ingredients

olive oil

BEETS

350g beetroot

2 lugs of balsamic vinegar

a few sprigs of fresh oregano or marjoram

CARROTS

500g carrots

1 clementine

a few sprigs of fresh rosemary

PARSNIPS

400g parsnips

a lug of white wine vinegar

2–3 sprigs of fresh sage

1 small teaspoon runny honey

TURNIPS

350g baby turnips

2 lugs of red wine vinegar

5 fresh bay leaves

FENNEL

2 bulbs of fennel

½ a lemon

a few sprigs of fresh thyme

Method

  1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
  2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
  3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
  4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
  5. Toss the beets with the balsamic vinegar and whole herb sprigs.
  6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
  7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
  8. Toss the turnips with the vinegar and bay.
  9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
  10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
  11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
  12. Once ready, give the tray a jiggle, then pile the veg on a platter.

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