Today's healthy recipe

Serves: 8

4 medium carrots (about 400g/14oz), peeled and sliced
2 medium parsnips (about 300g/10oz), peeled and sliced
½ small swede (about 300g/10oz), peeled and diced
Butternut squash leftover from stuffing recipe, cut into chunks
2 red onions, peeled and cut into wedges
1 red pepper, deseeded and cut into chunky pieces
4tbsp olive oil
Salt and freshly ground black pepper
150ml (¼pt) hot chicken or vegetable stock or water
400g can cherry tomatoes
Fresh parsley, to garnish

METHOD
1. Set the oven to 200ºC/180ºC Fan/gas 6. Add the carrots to a pan of boiling water, bring back to the boil, then add parsnip and swede, and cook for 5 mins. Drain well.

Give it a try and let us know what you think in the comment box below

2. Put the vegetables in a roasting tin with the squash, if using, red onion wedges and red pepper chunks. Drizzle with the oil to coat well, and season.

3. Roast the vegetables for 40 mins, then stir well, add the stock and cook for another 15 mins. Stir in the tomatoes and heat through for 5-10 mins. Garnish with parsley.

TIP

Roast the day before. Cool them in a bowl  after roasting. To reheat: In a pan, bring the stock to the boil, add the vegetables and cook for 10-15 mins, stirring occasionally, until they are heated through and tender. S

tir in the tomatoes and cook for another few minutes.