Easy roasted Christmas vegetables
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These are so easy just to pop in the oven and the optional maple syrup adds a lovely sweetness, too!
3 tbsp olive oil
3 potatoes, peeled and cut into even-size chunks
4 parsnips, peeled and cut into even-size chunks
4 carrots, peeled and cut into even-size chunks
1 red onion, cut into thin wedges
a fresh rosemary sprig
2 garlic cloves, whole
100g cooked and peeled chestnuts
2 tbsp maple syrup (optional)
Preheat the oven to 200°C, fan 180°C, gas 6. Put the oil in a roasting tin and heat for 5 minutes.
Carefully add the vegetables with the garlic and rosemary and turn to coat in the oil and roast for 30 minutes.
Crumble over the chestnuts, then drizzle with the maple syrup (if using).
Mix well and cook for a further 15-20 minutes until golden.