Roasted Vegetable Medley with a Lemon & Parsley Sauce
Nothing beats a selection of roasted vegetables, paired with a lemon sauce that heroes all the vegetable flavours and tantalizes the taste buds.
Per Serving: 156 kcal, 6.9g Fat (1.6g Saturated), 22.5g Carbs (6.5g sugar), 3.6g Protein, 5.9g Fibre, 0.045g Sodium
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Prep: Cook: |
45 Minutes 60 Minutes |
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| Serves: | 4 to 6 portions |
| Ingredients |
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| 1 red onion, quartered |
| 200g carrots, peeled and cut into batons |
| 200g assorted peppers, cut into large chunks |
| 125g cauliflower, broken into florets |
| 150g parsnips, peeled and sliced in half if too big |
| 100g baby potatoes, with skin on, cut into quarters |
| 100g green beans, topped and tailed |
| 125g butter/olive oil |
| 2 cloves garlic, lightly squashed |
| Rosemary/thyme/sage |
| Salt and pepper |
| Sauce |
| 50g butter or vegetable oil |
| 4tbls lemon juice |
| ½ tsp. Lemon rind |
| 3tbls flour or corn flour |
| 1 vegetable stock cube (or 5ml granules) |
| 500ml soya milk/almond milk/full cream milk |
| 2tbls finely chopped parsley |
| Salt & pepper |
| 50g toasted pine-nuts |
directions
Preheat the oven to 200’C. Mix all vegetables/herbs together and drizzle will oil or add butter if you are using. Season with salt and pepper, and scoop into a roasting tray. Roast the vegetables for 15 to 20 minutes until soft but still firm.
- Sauce: Heat the oil/butter and add the lemon juice/lemon rind. Add the flour and stir with a whisk for half a minute. Add the stock cube and the milk and stir to combine. Lightly stir with the whisk, until sauce thickens. Adjust seasoning with salt and pepper and fold in the parsley. Allow to simmer for a few minutes.
- Pour sauce over cooked vegetables in your serving dish and top with pine-nuts and any extra parsley.
Cooks tip! Broccoli or butternut can also be added to the roasting pan for extra veg. If you eat feta cheese or goat’s cheese, it is also great crumbled over the top. Parmesan cheese, grated is delicious over the top too.
