Page 45 - JG Performance February 20 Recipe Book
P. 45
Roasted Root vegetables
INGREDIENTS
5 carrots, peeled and quartered
5 parsnips, peeled and quartered
1 celeriac, peeled and cut into 2 cm cubes 1⁄2 a swede, peeled, cut into 2 cm cubes
2 tablespoons olive oil
1 bulb garlic, halved
Clear honey, to drizzle
SERVES: 8
TOTAL TIME: 1 Hour 15 Minutes
INSTRUCTIONS
Begin by preheating your oven to 200°C/400°F/gas 6.
Meanwhile, toss all the vegetables with the oil and garlic in a large roasting tin and cook for 40 mins until starting to soften and turn golden.
Remove the from the oven, drizzle with honey and return to the oven for 10-20 minutes more.
Serve immediately.
MACROS
CALORIES 133 PROTEIN 4 CARBS 21 FATS 4 FIBRE 9
45
