Who is ready for Christmas and having the kids off school and enjoying quality time with the family. Thank you Babease for sharing this recipe.
Roasted roots are a brilliantly quick and simple accompaniment to rustle up when you’re short of time over the festive period. These delicious roasted roots will give you plenty of vitamins a and c, folate and potassium, and any leftovers can be turned into a last minute heart warming soup with the simple introduction of a few cups of boiling stock, or scattered onto some leaves for a nutritious light fast lunch.
Prep: 10 minutes Cook: 35 – 45 minutes
Ingredients (makes 1 large tray)
- 800g mixed root veg – carrot, pumpkin, parsnip, and swede. Try adding sprouts for a festive twist!
- 1 large onion
- 3-5 cloves of garlic
- 1-2 tbsps of olive oil (or your preferred oil)
- A few sprigs of favourite herbs (optional). Try rosemary or sage to give it a moreChristmassy flavour.
- Salt and pepper (leave out if making for your little ones)
- 2 tsps of maple syrup or honey (leave out if making for your little ones)
Preheat oven to 180 ̊C/Gas 4.
Cut all the vegetables into large chunks (roughly 2×8 cm).
Place into a large roasting tray (big enough so that they all fit in one layer) add the remaining ingredients, apart from the maple or honey, and give it a good mix. Roast the vegetables in the oven, stirring every so often for 30-40 minutes until tender. Remove before adding the maple syrup or honey and cooking for a further 5 minutes.
Leave to cool before storing in the fridge, and consume within 3-5 days.
Make sure you leave out the salt and don’t add the honey if you’re making this for your little one. Try pureeing the roasted roots with a little broth to the desired consistency. If you’re further on in the journey you could offer the roots as finger food.