Deck the halls for this modern, Christmas day side with no trimming spared!
Ingredients
- 250g baby red capsicums, quartered
- 2 medium carrots, peeled, cut lengthways into 8 wedges
- 3 small parsnips, cut lengthways into 6 wedges
- 2 medium red onions, cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 bunch baby beetroot
- 1/4 cup fresh flat-leaf parsley leaves
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Using a teaspoon, scoop seeds and membrane from capsicum.
- Step 2Place carrot, parsnip, onion and capsicum in a large baking tray. Drizzle with oil. Sprinkle with sugar and thyme. Season with salt and pepper. Toss to coat. Wearing gloves, wash beetroot. Pat dry. Trim stems, leaving 3cm attached. Halve. Add beetroot to tray. Roast for 40 to 45 minutes or until golden and tender. Serve sprinkled with parsley.
- Vegan
- Vegetarian
Nutrition
499 kj
Energy
4.8g
Fat Total
0.6g
Saturated Fat
4.4g
Fibre
2.7g
Protein
72mg
Sodium
14.6g
Carbs (total)
All nutrition values are per serve
Notes
You could use 3 medium zucchini, cut crossways into 6 wedges, and 400g chopped butternut pumpkin instead of parsnip and baby beetroot.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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