Warm roasted new potatoes and baby seasonal vegetables

Serves: 10

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

800g baby potatoes
200g standard or banana shallots, peeled, halved
250g baby carrots, trimmed
250g baby beetrootbeetsXs, trimmed
250g baby leeks, trimmed
250g baby turnips
salt and pepper
7-8 sprigs fresh thyme
Dressing
2 tablespoons mustard
3 tablespoons oil
4 tablespoons red wine vinegar

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Instructions

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1 Preheat oven to 200ºC. Place potatoes in a pan of boiling water with shallots. Cook for 5-7 minutes. Drain.

2 Place all vegetables in a large ovenproof dish (you may need to use 2 dishes). Season with freshly ground pepper and a little salt. Scatter over thyme.

3 Mix dressing ingredients together and pour over vegetables. Cook for 1 hour or until golden. Leave in an extra 10-20 minutes if needed.

Variations

Make it gluten free: Check mustard is gluten free.
Make it low FODMAP: Use dark green leaves of leeks only (no more than 320g worth). Omit shallots and replace beetroot with buttercup pumpkin.

Nutrition Info (per serve)

Calories 141 cal

Kilojoules 590 kJ

Protein 3 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 4 g

Sodium 150 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.