ROAST VEGETABLE TRAY

Roast vegetable tray image

Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.

Provided by Gary Rhodes

Time 1h10m

Number Of Ingredients 6

Ingredients

4 tbsp olive or vegetable oil
6 medium carrots, ends trimmed
6 small parsnips, ends trimmed
4 small onions
1 small swede, cut into thick wedges
large knob of butter, to serve

Steps:

Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

Nutrition Facts : Calories 223 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium