English Roast Vegetables Recipe
Servings: 6
Ingredients
- vegetarian
- 3 lrg onions
- 6 med potatoes
- 3 lrg carrots
- 3 lrg parsnips
- 550 gm squash such as butternut or possibly sweet potatoes (unpeeled weight)
- 2 x fat clv garlic crushed (optional) 3 Tbsp. goose fat duck fat or possibly oil
- 1 x salt and freshly grnd black pepper
Directions
- Peel the onions leaving the root end intact so the onion holds together.
- Cut the onions into quarters.
- Peel the potatoes carrots parsnips and squash or possibly sweet potato and cut the potatoes and carrots into small chunks the other vegetables into large chunks. Toss together with the garlic (if using) and fat in a bowl then season well.
- Turn into the large roasting tin.
- Cook in the roasting oven on the floor turning after a few min to prevent them sticking to the tin.
- Turn as each side browns and cook till all the vegetables are tender and tinged with brown about 45 min depending on the size and thickness of the vegetables.
- Sweet potatoes are a welcome addition to our usual choice of root vegetables as are the squashes. They are very apt to stick to the tin so beware. Cut them into larger pcs than the other vegetables as they take less time to cook
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 195 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 1119mg | 32% |
| Total Carbs 40.95g | 11% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.65g | 5% |
| Protein 7.28g | 12% |
