Ingredients

  • 3 tbsp olive oil
  • 3 potatoes, peeled and cut into even-sized chunks
  • 4 parsnips, peeled and cut into even-sized chunks
  • 4 carrots, peeled and halved or quartered lengthways
  • 1 red onion, cut into thin wedges
  • a fresh rosemary sprig
  • 2 cloves garlic, whole
  • 100 g cooked peeled chestnuts
  • 2 tbsp maple syrup (optional)

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the oil in a roasting tin and heat for 5 minutes.

  2. 2

    Carefully add the vegetables with the garlic and rosemary and turn to coat in the oil. Roast for 30 minutes.

  3. 3

    Crumble over the chestnuts, then drizzle with the maple syrup (if using).

  4. 4

    Mix well and cook for a further 15-20 minutes until golden.

Nutritional Details

Each serving provides
  • Energy 2738kj 654kcal 33%
  • Fat 17.0g 24%
  • Saturates 2.6g 13%
  • Sugars 39.4g 44%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 339kj/81kcal

Each serving provides

14.4g carbohydrate 2.6g fibre 1.5g protein

 
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