Roasted Mixed Root Vegetables
Roasted mixed root vegetables are a vibrant and flavorful addition to any meal, offering a perfect balance of natural sweetness and earthy warmth. Their caramelized edges and tender texture make them an irresistible side dish.
Equipment
Ingredients
- 7.8 oz trimmed and peeled parsnips
- 13 oz trimmed and rainbow carrots – keep the purple ones separate see Chef Tip
- 2 TB olive oil
- 1 TB curry powder
- 2 TB maple syrup or honey
- 3.5 oz smoked bacon lardons we use Wild Pastures meat
- Handful chives finely snipped
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F/200°C.
- Bring a large pan of salted water to a boil and add the root vegetables. Cook for 12-13 minutes until slightly tender, then drain in a colander. AS PER TIP: If purple carrots were part of your rainbow carrot mix, I advise cooking them in a separate pan because they will discolor the water, and ultimately discolor your other root vegetables.
- Leave all the root vegetables to steam off for 2-3 minutes.
- Transfer to a large bowl and add the olive, oil, curry powder, and maple syrup. Season with salt and pepper and toss well to combine.
- Spread all the root vegetables out on a large baking tray and roast in the oven for 12-15 minutes.
- Meanwhile, place the bacon lardons into a non-stick pan over medium heat. Cook until almost crispy, then transfer to a large serving plate lined with parchment paper. Keep warm.
- Serve the vegetables with crispy bacon pieces and snipped chives scattered over. Season with more salt and pepper, if needed.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 24gProtein: 7gFat: 14gSaturated Fat: 3.5gSodium: 410mgFiber: 5gSugar: 14g