TRAY-BAKED WINTER VEGETABLES

SERVES: 4 PREP: 5 MINS COOK: 35 MINS

8 small chunky carrots, peeled and halved lengthways

8 small parsnips, peeled and halved lengthways

Low-calorie cooking spray

¼ butternut squash, peeled, deseeded and cut into chunks

4 medium beetroot, peeled and cut into wedges

2 medium red onions, cut into wedges through the root

1 tsp fennel seeds, lightly crushed

4 garlic cloves, finely chopped

Pinch of dried chilli flakes (optional)

Per serving: 290 cals, 3g fat (0.6g sat fat), 3.5g sugar, 0.3g salt

LOW FAT

LOW

SAT FAT

GLUTENFREE

1 OF YOUR 5 A DAY

LOW FAT

LOW SAT FAT

1. Preheat the oven to 230°C/450°F/ Gas Mark 8. Drop the carrots and parsnips into a large pan of salted boiling water over a high heat, bring back to the boil and cook for 2 mins.

2. Drain well. Lightly spray a really large roasting tin with low-calorie cooking spray. Put all the vegetables into the tin along with the remaining ingredients and season to taste. Spray with low-calorie cooking spray, toss well and spread the vegetables out in the tin.

3. Roast at the top of the oven for 15 mins. Turn the vegetables over (so they can get a tan on both sides!) and return to the oven for another 15 mins or until browned and tender.