Warm roasted new potatoes and baby seasonal vegetables
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
800g baby potatoes
200g standard or banana shallots, peeled, halved
250g baby carrots, trimmed
250g baby beetrootbeetsXs, trimmed
250g baby leeks, trimmed
250g baby turnips
salt and pepper
7-8 sprigs fresh thyme
2 tablespoons mustard
3 tablespoons oil
4 tablespoons red wine vinegar
Total fat 5g
Saturated fat 1g
Dietary fibre 4g
1 Preheat oven to 200ºC. Place potatoes in a pan of boiling water with shallots. Cook for 5-7 minutes. Drain.
2 Place all vegetables in a large ovenproof dish (you may need to use 2 dishes). Season with freshly ground pepper and a little salt. Scatter over thyme.
3 Mix dressing ingredients together and pour over vegetables. Cook for 1 hour or until golden. Leave in an extra 10-20 minutes if needed.
- Make it gluten free: Check mustard is gluten free.
- Make it low FODMAP: Use dark green leaves of leeks only (no more than 320g worth). Omit shallots and replace beetroot with buttercup pumpkin.