Try these veggie-friendly roast roots of squash and carrots - delicious!
serves 6
less than an hour
Per serving:
171kcals
8.3g fat (2.9g saturated)
3g protein
22.5g carbs
13.5g sugar
0.1g salt
1. Preheat the oven to 220°C/fan200°C/gas 7. Drop 500g parsnips, cut into wedges, into a pan of boiling salted water and cook for 3 minutes. Drain. Tip into a roasting tin, add 300g small carrots, 18 small shallots, 300g butternut squash, cut into small wedges, 2 tablespoons olive oil, season and toss together. Roast for 25 minutes, turning halfway.
Dot with 25g butter and roast for 5 minutes until tender.
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