Roasted Vegetables
Ingredients
- 1kg Potatoes, Carrots, and Parsnips - *1kg equal quantities of Potatoes, Carrots and Parsnips*
- 1 Red Pepper
- Bunch of Parsley - (or any other fresh herb, such as Coriander, Basil, Chives etc)
- Juice of half a Lemon
- 1 tsp Dijon Mustard
Instructions
Pre-heat the oven to 180oC.
Peel the carrots, potatoes and parsnips, and chop into equal sized pieces/chunks
Slide the red pepper into similar sized pieces, removing the seeds.
Place all of the vegetables into a roasting tray with a small amount of olive oil, salt and pepper. Then place in the oven.
Whilst the vegetables are roasting, make the dressing. Finely chop the parsley and add to a small bowl with the lemon juice, Dijon mustard and 1 tsp olive oil.
Remove the roasted vegetables after about 45-50 minutes, when they’re golden brown and crispy. Add to a serving bowl and pour over the dressing. Serve hot and garnish with extra fresh herbs if desired!
Abbie Alston is a Registered Nutritionist with the Association for Nutrition (AfN), a professional and regulatory board for qualified nutritionists. She completed her nutrition degree at Bournemouth University and has a BS in Nutrition Sciences. Abbie has worked in the medical nutrition industry for over seven years, working with products that will promote a healthy gut microbiome in children and in adults, and can be used in a range of medical conditions. She now works as a Nutrition Science Liaison at PrecisionBiotics Group, helping to connect consumers and nutrition professionals with the science of the gut microbiome and its impact on health.
