SERVES 4

Ingredients

750g mixture of root vegetables (parsnips/carrots/pumpkin/squash/beetroot/potatoes)

Marinade

50 mL oil

4 cloves garlic

1 Tbs Honey

1 Tbs Mixed herbs

Don’t peel the vegetables – leaving the skin on will increase your fibre consumption, give you more nutrients and avoid food waste!

This is a great festive side dish or you can add these roasted root vegetables to spinach to make a warm salad.

Method

Preheat oven to 200⁰C/180⁰C fan/Gas Mark 6.
Cut the vegetables into batons and if using pumpkin or beetroot into bite-size wedges.
Make the marinade - finely dice the garlic and add oil, honey and mixed herbs.
Put vegetables into a mixing bowl and pour over the dressing. Mix until all vegetables are coated.
Transfer to a baking tray and roast vegetables for 35 minutes or until all cooked through and golden brown.