Honey-roasted carrots and parsnips with quinoa and rocket

Name: Honey-roasted carrots and parsnips with quinoa and rocket | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 350g small carrots, peeled; 350g small parsnips, peeled and halved lengthway; 4 cloves garlic, unpeeled and bashed; 2 large sprigs rosemary; 2 bay leaves; 1tbsp honey; 2tbsp olive oil; 240g quinoa, rinsed well; 1tbsp extra virgin olive oil; Juice ½ lemon; 60g wild rocket, washed

This vibrant veggie dish teams sweet glazed root veg with peppery rocket for a tray full of flavour

By Asda Good Living,2nd September 2019

(36 votes)

Cook: 1 Hour 10 Mins

Serves: 4

Price: 75p per serving

Nutritional Information

Each 452g serving contains

Energy
1645kj
393kcal

20%

Fat
12.7g

Med
18%

Saturates
1.8g

Med
9%

Sugars
18.1g

High
20%

Salt
0.18g

Low
3%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
364kj/87kcal

Ingredients

350g small carrots, peeled

350g small parsnips, peeled and halved lengthway

4 cloves garlic, unpeeled and bashed

2 large sprigs rosemary

2 bay leaves

1tbsp honey

2tbsp olive oil

240g quinoa, rinsed well

1tbsp extra virgin olive oil

Juice ½ lemon

60g wild rocket, washed

Method

Preheat the oven to 190C/170C Fan/Gas 5.

Put the carrots, parsnips, garlic, rosemary, bay leaves, honey and oil into a roasting tin, season with black pepper and mix well. Roast for 1 hr.

After 40 mins, stir in the quinoa and 720ml boiling water, scraping the bottom of the tin well. Cover with foil, then return to the oven for the final 20 mins.

Remove the foil, fluff up the quinoa with a fork and leave to steam dry for 5 mins. Drizzle over the extra virgin olive oil, season with lemon juice as needed, then stir through the rocket. Serve hot or cold.