Lunch Friday 15 December - Roasted Winter Vegetables

Winter Roasted Vegetables
500g parsnip
250g beetroot
1 red onion
2 echalion shallots
6 cloves garlic
400g butternut squash
salt, pepper, crushed red chilli & herbs to taste

This one is a little different, as the veggies here cook at different rates. The beets can take up to an hour to boil, depending on their size. The parsnips don' t take longer and the squash takes only 20 minutes or so.

Cook the beetroots, unpeeled, in boiling water until tender.

Wash and pare the other vegetables and cut into similar sizes.

Steam the parsnips 5 minutes to partially cook. Place in a roasting tin with the cooked beetroot and slices of the raw butternut squash.

Add the shallots, halved and the garlic cloves. Spray with olive oil, season with salt, pepper and herbs and toss well to coat. I used some more of the Lakeland "Good with Everything" herb mix and some red chilli flakes on the butternut.

Roast in a hot oven for about 35-40 minutes or until everything is cooked and browning on the edges.

Makes 2 servings

Nutrition Data per serving
Calories (kcal) 348.2
Carbohydrate (g) 65.9
Protein (g) 11.4
Fat (g) 5.7
Fibre (g) 18.9

I had this with a serving of sauteed January King cabbage.