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Paprika roast roots

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The perfect accompaniment to a roast, these delicately-spiced roots are a warming side dish.
Serves
6
Prep
10 minutes
Cook
30-35 minutes
Each 221g serving contains (excludes serving suggestion)
KCal
122
Carbs
23.0g
Protein
3.5g
Fat
1.6g
Saturates
0.20g
Sugars
15.4g
Salt
0.20g
Portion Fruit & Veg
2
Ingredients
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Ingredients
500g fresh beetroot
300g carrots, in chunks
500g sweet potato, cubed
juice half lemon
3 tsp smoked paprika
2 tsp rapeseed oil
  1. Place the beetroot, carrots and sweet potato in a bowl.&nbsp
  2. Add the lemon juice and smoked paprika and mix well, thoroughly coating all of the vegetables.
  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.
Chefs 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.
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