Ginger Root Vegetable Traybake
Servings 4 people
Calories 411kcal
Ingredients
- 350 g Parsnips peeled and cut into bite-sized chunked
- 250 g Carrots peeled and cut into bite-sized chunks
- 200 g Red onion cut into 8 wedges
- 230 g Fennel trimmed and cut into 8 wedges
- 80 g California Walnuts
- 2 cloves Garlic finely chopped
- 50 g Fresh ginger finely grated
- 1 1/2 tbsp Rapeseed oil
- 1 tbsp Pomegranate molasses
- 3 Thyme leaves to garnish
Instructions
- Pre heat the oven to 200oC, gas mark 6.
- Place all the vegetables and Walnuts into a large roasting tray.
- In a small bowl, mix together the garlic, half the ginger, the oil and molasses, and season well. Toss the vegetables to evenly coat. Roast for 40 minutes, stirring once halfway through until tender. Toss in the remaining fresh ginger.
- Sprinkle with thyme leaves to serve.
Notes
Cooks tip
Great served with leftover Christmas turkey or gammon, or simply with couscous for a vegetarian main meal.
Nutrition
Serving: 347g | Calories: 411kcal | Carbohydrates: 41g | Protein: 8.2g | Fat: 21g | Saturated Fat: 2.2g | Sodium: 0.61mg | Fibre: 13g | Sugar: 19g