Preheat the oven to 200°C/180°C fan/gas mark 6.
Add the sweet potatoes, oil and mixed herbs to a bowl and massage with the seasoning until the potatoes are covered.
Place on a baking tray and roast in the oven for 45 minutes or until caramelised and golden.
Preheat oven to 200°C/180°C fan/gas mark 6.
Add the parsnips, oil and golden syrup to a bowl and massage with the mixture until the parsnips are covered.
Place on a baking tray and roast in the oven for 45 minutes or until caramelised and golden.
Boil the carrots in a pan for 10 minutes.
Add the red cabbage and green beans and boil for a further 5 minutes.
Add the Bisto gravy granules to a jug.
Add 200ml boiling water and stir until dissolved.
Serving Suggestion
Serve with our low protein Vegetable Wellington and Sage and Onion Stuffing.
- Roasted sweet potatoes:
- 2 Sweet potatoes, peeled and chopped into quarters
- 2 tbsp Oil
- 2 tsp Mixed herbs, dried
- Roasted parsnips:
- 2 Parsnips, peeled and chopped in half lengthways
- 2 tbsp Oil
- 1 tbsp Golden syrup
- 2 tsp Thyme
- Carrots, red cabbage and green beans:
- 2 Carrots, peeled and chopped
- ½ Red cabbage, sliced
- 100g Green beans, ends removed
- Gravy:
- 15g Bisto onion gravy granules
- 200ml Boiling water
