Herb-roasted spring vegetables

Serves 4-6
600g baby potatoes, halved
400g carrots, cut into chunks
Salt and black pepper
1bunch of radishes, trimmed and halved
3 tbsp olive oil
1 tbsp fresh thyme, chopped
2 tbsp fresh dill, chopped
1large handful of parsley, chopped
  1. Add the potatoes and carrots to a large saucepan and cover with cold water. Add one tablespoon of salt. Bring to a boil, then reduce the heat and simmer for seven minutes until barely tender. Drain well and return to the pot to steam dry. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. Toss the potatoes, carrots and radishes with oil, thyme, salt and pepper. Arrange in a single layer on a large baking tray and roast for 25 minutes or until browned and tender, stirring halfway through.
  3. Remove from the oven and toss the vegetables with dill and parsley while still warm to serve.

Per serving: 232kcals, 5.4g fat (0.8g saturated), 42g carbs, 7.8g sugars, 7.2g protein, 10g fibre, 0.143g sodium