The Peanut Foundation

Roasted winter vegetables webA great fun way to get the whole family enjoying vegetables! So easy too!

Serves 4 as a main course or 8 as an accompaniment

Cooking Time: 30 minutes

600g sweet potatoes
300g parsnips
300g carrots
3 cloves of garlic
5 sprigs of thyme
1 red onion
1 lemon
1 tbsp olive oil
80g dry roasted or salted American peanuts
Flat leaf parsley for serving


Preheat the oven to 200C/Gas Mark 6
Peel and chop the sweet potato, parsnips and carrots into 1cm chunks. Put them in a roasting tin. Peel the garlic and add to the tin with the thyme
Peel the red onion and cut it and the lemon into 8 wedges. Add to roasting tin.
Pour over the oil and mix well. Place in the oven for 30 minutes or until all the vegetables are soft.
5 minutes before the end of cooking, take out the thyme, add the American peanuts, toss carefully and return to the oven until the peanuts are roasted and golden. Serve sprinkled with fresh parsley.
Serving suggestion: Serve with meat and a helping of green vegetables such as peas to complete the meal.

Nutritional analysis

(Analysis with serving suggestion of 70g peas per portion)

Per portion: 416kcal; 15.6g Fat, of which 11.7g is Unsaturated; 14.3g Dietary Fibre; 1379mg Potassium; 0.17g Sodium; 100mg Magnesium; 0.15mg Folate; 34% calories from fat.

Full nutritional analysis is available on request. Source UK Nutrient Databank: McCance & Widdowson’s The Composition of Foods, HMSO.