Balsamic Glazed Oven Roasted Veg
with tahini drizzle and creamy mash4.0(56)
Calories
:
773 kcalProtein
:
24.5g proteinTotal
:
45 minutesDifficulty
:
EasyVeggie
Allergens:
- Sesame
- Mustard
- Sulphites
- Milk
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 is wonderfully creamy mash. Crispy chickpeas and a tahini drizzle ensure this dish is anything but ordinary.
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)
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Scallion
1 pack(s)
Chickpeas
1 unit(s)
Lemon
1 sachet(s)
Tahini
(Contains: Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3236 kJ
Energy (kcal)773 kcal
Fat14.9 g
of which saturates4.3 g
Carbohydrate125.4 g
of which sugars21.6 g
Dietary Fiber25 g
Protein24.5 g
Salt1.6 g
Potassium1453.2 mg
Calcium73 mg
Iron1.1 mg
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
•Colander
•Pot with Lid
Cooking steps
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.
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 yoghurt, tahini, the juice of half a lemon (double for 4p), salt, pepper and a drizzle of oil together in a small bowl.
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.
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).
- Roast the chickpeas in the oven until chickpeas are golden, 20-25 mins.
5
- Once the veg is cooked, toss with the honey, half the balsamic glaze and a knob of butter.
6
- Divide the mash between plates.
- Top with the roasted chickpeas. Drizzle over the lemony tahini.
- Arrange the balsamic roasted veg on top.
- Scatter over sliced scallion.
- Finish with a drizzle of the remaining balsamic glaze.
