Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
Prep:15 mins
Serves 8
5 carrots, peeled and quartered5 parsnips, peeled and quartered1 celeriac, peeled and cut into 2cm cubes½ a swede, peeled, cut into 2cm cubes2 tbsp olive oil1 garlic bulb, halvedclear honey, to drizzle
STEP 1Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
