Roasted potato, pumpkin and parsnips with pine nuts

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Serves: 4
Time to make: 50 mins (Hands-on time: 10 mins, Cooking time: 40 mins)
Total cost: $11.04 / $2.76 per serve
(at time of publication)

Dairy free High fibre Low sodium Vegetarian High protein

Ingredients
Nutrition info.

Full ingredients list:

400g potatoes, cut into wedges
400g pumpkin, peeled, cut into pieces (about 300g trimmed)
500g parsnips, peeled, cut into quarters (remove hard core if necessary)
1/4 cup (40g) pine nuts
2 tablespoons balsamic glaze

Nutritional information (per serve)

Kilojoules:

1,025kJ

Calories:

245cal

Protein:

7.4g

Total fat:

7.6g

Saturated fat:

0.6g

Carbohydrates:

32.6g

Sugars:

11.7g

Dietary fibre:

6.5g

Sodium:

28mg

Calcium:

73mg

Iron:

1.7mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. Steam or microwave potato, pumpkin and parsnips until just tender. Place onto baking tray and bake for 25–30 minutes, or until golden and crisp. Meanwhile, place a small non-stick frying pan over medium heat and cook pine nuts, stirring until golden. Set aside.

Step 2 drizzle balsamic glaze over vegetables and sprinkle with toasted pine nuts. Serve with Moroccan-spiced grilled meat, chicken or fish.