Balsamic Glazed Oven Roasted Veg
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Balsamic Glazed Oven Roasted Veg

Balsamic Glazed Oven Roasted Veg

with pesto yoghurt drizzle and garlic mash

There's something so warming about roasted veg—and the shallot, parsnip and carrots in this recipe are no exception. Adding to the comforting feel of this dish are creamy mash imbued with roasted garlic. Crispy chickpeas and a pesto yoghurt drizzle ensure this dish is anything but ordinary.

Tags:
Veggie
Discovery
Allergens:
Sesame
Mustard
Sulphites
Milk
Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Shallot

1 unit(s)

Parsnip

150 grams

Baby Carrots

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 sachet(s)

Honey

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 sachet(s)

Green Pesto

(Contains Milk)

75 grams

Yoghurt

(Contains Milk)

2 unit(s)

Garlic

1 unit(s)

Scallion

1 pack(s)

Chickpeas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)3094 kJ
Energy (kcal)740 kcal
Fat18.1 g
of which saturates3.4 g
Carbohydrate112.3 g
of which sugars27.4 g
Dietary Fiber11.3 g
Protein22.2 g
Cholesterol0 mg
Salt2.47 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Potato Masher
Aluminum Foil
Colander
Pot with Lid

Instructions

Make the Mash
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Cook the potatoes in the boiling water until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat. 
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Get Prepped
2
  • Meanwhile, trim the parsnip then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
  • Peel and quarter the shallot.
  • Trim and thinly slice the scallion.
  • Drain and rinse the chickpeas.
  • Mix the pesto and yoghurt together in a small bowl.
Roast the Veg
3
  • Pop the carrots, parsnip and shallot onto a large (lined) baking tray.
  • Toss with half the Middle Eastern spice, salt, pepper and a drizzle of oil
  • Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Cook the Chickpeas
4
  • Pop the chickpeas onto another lined baking tray.
  • Toss with a drizzle of oil, remaining Middle Eastern spice and ¼ tsp salt (double for 4p).
  • Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose.
  • Roast the garlic and chickpeas in the oven until chickpeas are crispy, 20-25 mins.
Finishing Touches
5
  • Once the veg is cooked, toss with the honey, half the balsamic glaze and a knob of butter
  • Once the garlic has cooled, cut the end with scissors, squeeze it out of its skin and mash with a fork. 
  • Stir the garlic into the mashed potato.
Dish Up
6
  • Divide the garlic mash between plates. 
  • Top with the roasted chickpeas. Drizzle over the pesto yoghurt.
  • Arrange the balsamic roasted veg on top.
  • Scatter over sliced scallion.
  • Finish with a drizzle of the remaining balsamic glaze.
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