Recipe: Festive Roasted Roots
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.
For your little one
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.
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 more Christmassy 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 2x8 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.