Mixed roasted vegetables recipe
Great news – not peeling your veg isn’t lazy, it’s good for you. Nutritionists are advising us to stop peeling as much of our veg as possible, and that includes all our root veg.
Carrots, parsnips, turnips, beetroot – the skins are packed with essential nutrients including vitamins, minerals, antioxidants and fibre, all of which fight disease and keep your body ticking along nicely. We love this summery skins-on roasted veg dish.
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- 1 butternut squash
- 2 red onions
- 2 garlic bulbs
- 1 red pepper
- 6 carrots
- 6 baby corn
- 6 baby courgettes
- 6 baby aubergines
- 6 baby leeks
- Vine tomatoes
- Small bunch of thyme
- Sea salt
- Black pepper
- Olive oil
Prep and roast the squash, red onions and garlic bulbs for 20 minutes.
Top and tail the remaining veg, add this and the thyme and roast for another 20 minutes. Enjoy!
Recipe by Rosana McPhee – visit www.greatbritishchefs.com for the full recipe and more.
(Photography by Great British Chefs).
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