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Christmas Dinner Trimmings

  • RECIPE MAKES: 2 portions
  • COOK TIME: 1 hr 40 minutes
Method
For the roasted sweet potatoes:
step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

step 2

Add the sweet potatoes, oil and mixed herbs to a bowl and massage with the seasoning until the potatoes are covered.

STEP 3

Place on a baking tray and roast in the oven for 45 minutes or until caramelised and golden.

For the roasted parsnips:
step 1

Preheat oven to 200°C/180°C fan/gas mark 6.

step 2

Add the parsnips, oil and golden syrup to a bowl and massage with the mixture until the parsnips are covered.

step 3

Place on a baking tray and roast in the oven for 45 minutes or until caramelised and golden.

For the carrots, red cabbage and green beans:
step 1

Boil the carrots in a pan for 10 minutes.

step 2

Add the red cabbage and green beans and boil for a further 5 minutes.

For the gravy:
step 1

Add the Bisto gravy granules to a jug.

step 2

Add 200ml boiling water and stir until dissolved.

Serving Suggestion

Serve with our low protein Vegetable Wellington and Sage and Onion Stuffing.

Ingredients
  • Roasted sweet potatoes:
  • 2 Sweet potatoes, peeled and chopped into quarters
  • 2 tbsp Oil
  • 2 tsp Mixed herbs, dried
  • Roasted parsnips:
  • 2 Parsnips, peeled and chopped in half lengthways
  • 2 tbsp Oil
  • 1 tbsp Golden syrup
  • 2 tsp Thyme
  • Carrots, red cabbage and green beans:
  • 2 Carrots, peeled and chopped
  • ½ Red cabbage, sliced
  • 100g Green beans, ends removed
  • Gravy:
  • 15g Bisto onion gravy granules
  • 200ml Boiling water
Table

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