Oven-Roasted Winter Vegetables

a bowl full of chopped vegetables sprinkled with diced peanuts.

45 minutes

8 - Serving Size: 5.3 ounces



3 medium sweet potatoes

3 medium parsnips

2 1/2 cups carrots

3 cloves of garlic

5 sprigs of thyme

1 red onion

1 lemon

1 tablespoon olive oil

1/3 cup dry roasted or salted peanuts

Flat leaf parsley for serving


Active Time: 15 minutes

Preheat the oven to 400 degrees. Peel and chop the sweet potato, parsnips and carrots into 1/2 inch chunks. Put them in a roasting tin. Peel the garlic and add to the tin with the thyme. Peel the red onion and cut it and the lemon into 8 wedges. Add to roasting tin. Drizzle with oil and mix well.

Place in the oven for 30 minutes or until all the vegetables are soft. 5 minutes before the end of cooking, take out the thyme, add peanuts, toss carefully and return to the oven until the peanuts are roasted and golden. Serve sprinkled with fresh parsley.

Nutrition information per serving:

Calories:  139

Calories from Fat: 49

Fat: 5g

Trans fats: 0

Cholesterol: 0

Carbohydrate: 22g

Protein: 3g

Fiber: 5g

Sodium: 201mg

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