Serves 1: 358 per serving.
When it's wintery outside and you can't be bothered to go shopping, but the cupboard is practically bare...there can't be many of us who are such efficient cooks and shoppers that they don't have a few left over root vegetables lurking somewhere. This mid-week winter supper was just such an occasion.
The ingredients listed are what I had available, but you could use squash, mushrooms, tomatoes, thyme or anything else you fancy...or find at the back of the fridge.
Ingredients shown are for one serving, just multiply for the number of people required
Calorie content: 358 per single serving with the ingredients listed. If you want to cut the calories, you could use less oil or replace the parsnip with a lower calorie alternative.
Ingredients:
• 150g parsnips
• 100g carrots
• 50g raw beetroot
(all peeled and cut into batons)
• 50g banana shallots (quartered)
• 2 large garlic cloves (quartered)
• 1 tablespoon olive oil
• salt and pepper
To serve:
• chopped parsley
• half a teaspoon of aged balsamic drizzling vinegar (approx)
• squeeze of lemon juice
Put all the vegetables in a large bowl and thoroughly coat them with the oil, salt and pepper. Spread out evenly on a large baking tray and cook in a pre-heated oven at 180-200 degrees centigrade for approximately 30 minutes (depending on how soft/caramelised you want your vegetables). You may need to turn the tray or re-arrange the vegetables halfway through.
When cooked to your satisfaction, spoon into a bowl and drizzle with a little aged balsamic drizzling vinegar, sprinkle some chopped parsley and add a squeeze of lemon juice to taste.
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