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