All-in-One Baked Vegetables

"The one thing cheats don’t want to be doing on Christmas morning is running backwards and forwards to the kitchen to see if the vegetables are done. This recipe allows you to sit down and sip your pre-lunch Champagne without moving. Also, because the vegetables are baked in a foil parcel, there’s absolutely no washing up!"
Servings:
4 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
49
Low
Load
22
High

Nutrition per serving:

Calories275.24 kcal14%
Fat9.56 g14%
Carbs44.45 g17%
Sugars12.63 g14%
Protein4.54 g9%
Sodium549.79 mg27%
Fiber11.24 g40%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
49
Low
Glycemic Load
22
High

Ingredients

13 oz (365 g) baby carrots, peeled
salt and freshly milled black pepper
13 oz (365 g) baby parsnips, peeled and sliced in half lengthways
12 oz (350 g) small red potatoes, unpeeled, each cut into 8
1 medium onion, peeled and cut into 8, through the root
1 head celery, cut 3 in (7.5 cm) from the base and then lengthways into 8
5 tablespoons ready-made French vinaigrette
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Directions

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