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- 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.
- 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.
- 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
Gluten-freeDairy-freeDinnerVeganLow sugarDiabetic-friendlyMeat-freeVegan Dinners30-minute mealsLow-fatFamily mealsFree-fromBudget mealsMake it HealthyVegetarian
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