Roast radishes, carrots and Jerusalem artichokes
Try this tasty medley – it may be unusual, however, it is delicious.
4 radishes, trimmed and halved
4 carrots, peeled and sliced into thirds
4 Jerusalem artichokes, washed and halved
2-3 Tbsp olive oil
white pepper, to taste
3-4 sprigs parsley
Preheat oven to 180°C.
Place radishes, carrots and artichokes in a roasting dish. Toss with olive oil and add salt and pepper.
Place in preheated oven and roast for 20-25 minutes or until vegetables are tender in the middle when pierced with a knife.
Serve garnished with parsley.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.2g|