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
Allergens:
Sesame
•Mustard
•Sulphites
•Milk
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
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)
Nutrition Values
Energy (kJ)3471 kJ
Energy (kcal)830 kcal
Fat25 g
of which saturates4.4 g
Carbohydrate117.8 g
of which sugars27.4 g
Dietary Fiber11.3 g
Protein22.2 g
Cholesterol0 mg
Salt3.97 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
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 the pesto and yoghurt 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).
- 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.
5
- Once cooked, toss the veg 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.
6
- Divide the garlic mash between the centre of each plate.
- 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.
