ROAST ROOTS WITH GOAT'S CHEESE & SPINACH

Roast roots with goat's cheese & spinach image

This easy, one-tray vegetarian lunch is packed with naturally sweet vegetables to help keep sugar-cravings at bay

Provided by Justine Pattison

Time 1h25m

Number Of Ingredients 12

Ingredients

350g butternut squash , deseeded and cut into chunks, peeled if you like
200g carrots , peeled and cut into long batons
250g parsnips , peeled and cut into long batons
200g raw beetroot , well-scrubbed and cut into thick wedges
1 medium red onion , cut into wedges
1 tbsp cold-pressed rapeseed oil
juice and finely grated zest 1 lemon
1 bulb garlic , cloves separated
4-5 thyme sprigs , leaves roughly chopped
75g soft rindless goat's cheese log
25g mixed nuts , such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
50g baby leaf spinach

Steps:

Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.
Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat's cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat's cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.

Nutrition Facts : Calories 561 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium