Tarragon-mustard roasted vegetables

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800g new potatoes, halved

400g carrots, peeled and roughly chopped

400g turnips, peeled and roughly chopped

2 large beetroot, peeled and roughly chopped

1 tbsp vegetable oil

Sea salt and black pepper

2 tbsp wholegrain mustard

1 handful of fresh tarragon, chopped

Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the potatoes, carrots, turnips and beetroot with oil, salt and pepper.
Spread onto a baking tray (or two, if needed) and roast for 35-40 minutes until tender and crisp on the edges.
Whisk together the mustard and tarragon and toss with the hot vegetables just before serving.

Per serving: 279kcals, 4.6g fat (0.8g saturated), 54.8g carbs, 15.6g sugars, 7g protein, 10.2g fibre, 0.368g sodium

TOP TIP
These roasted vegetables are a great accompaniment to these pork chops.

By easyFood