Serves 4
- 386cals
- 6.5g protein
- 14g fat (of which 2g saturated fat)
- 63g carbs (of which 28g sugar)
- 12g fibre
- 0.6g salt
Ingredients:
- 500g parsnips
- 500g butternut squash
- 500g sweet potato
- 6 sticks of celery, cut into 5 cm pieces
- 2 red onions, peeled and cut into wedges
- 8 whole cloves garlic, left unpeeled and smashed with the back of a knife
- 4 tbsp GOOD OIL Original
- 2 tbsp wholegrain mustard
- 2tbsp runny honey
- Salt and freshly ground black pepper to taste
Directions:
Pre heat oven to 200C/gas mark 6.
Peel and cut vegetables into similar bite sized chunks. Mix the oil, honey and mustard. Toss the vegetables in the dressing then transfer to a roasting dish and cook for 45mins. Turning them a few times during cooking. |
