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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 beetroots, 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
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 141cal
-
Kilojoules 590kJ
-
Protein 3g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 7g
-
Dietary fibre 4g
-
Sodium 150mg
-
Calcium 60mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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