Name: Paprika roast roots
Prep time: 10 minutes
Cook time: 30-35 minutes
Yield: 6
Ingredients: 500g fresh beetroot; 300g carrots, in chunks; 500g sweet potato, cubed; juice half lemon; 3 tsp smoked paprika; 2 tsp rapeseed oil

The perfect accompaniment to a roast, these delicately-spiced roots are a warming side dish.

Serves

Prep

10 minutes

Cook

30-35 minutes

Nutrition information

Each 221g serving contains (excludes serving suggestion)

KCal: 122
Carbs: 23.0g
Protein: 3.5g
Fat: 1.6g
(Low)
Saturates: 0.2g
(Low)
Sugars: 15.4g
(Medium)
Salt: 0.2g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

500g fresh beetroot
300g carrots, in chunks
500g sweet potato, cubed
juice half lemon
3 tsp smoked paprika
2 tsp rapeseed oil

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Method

Step 1

Place the beetroot, carrots and sweet potato in a bowl.&nbsp

Step 2

Add the lemon juice and smoked paprika and mix well, thoroughly coating all of the vegetables.

Step 3

Oil a large baking tray with rapeseed oil before laying out the vegetables evenly. Bake at 180C/gas 5 for 30-35 minutes, mixing a couple of times to make sure the vegetables cook evenly.

Recipe tips

Try roasting other vegetables like swede, ordinary potatoes, butternut squash or large chunks of onion.
Just before serving, add a handful of freshly chopped herbs such as coriander, parsley, chives or mint.

Paprika roast roots