Roasty Roots
250g baby Chantenay carrots
250g baby parsnips
220g sweet potato
1 red onion (about 125g)
2 small yellow onions (about 180g)
275g Jerusalem Artichoke
8 cloves garlic
Spray olive oil
seasoning
Scrub and trim all the veggies and cut into similar sizes. Quarter the onions.
Combine everything is a baking tray and spray with olive oil. Toss well to ensure a thin and even covering. Season to taste - I used a bit of Old Bay and some Turkish crushed chilli flakes.
Roast in a moderate oven until everything is soft (about 35 minutes), then turn up the heat and roast at high temperature for the final 15 minutes or so, until everything is golden and crisp.
Nutrition Data per serving
Calories (kcal) 363.4
Carbohydrate (g) 78.7
Protein (g) 9.7
Fat (g) 2.5
Fibre (g) 15.8
Served with 100g of steamed Sweetheart Cabbage.
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