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2 portions / 1 hr 40 minutes

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Serving Suggestion

Serve with our low protein Vegetable Wellington (see recipe) and Sage and Onion Stuffing (see recipe).


Top Tip!

This low protein Christmas dinner trimmings recipe goes perfectly with our Vegetable Wellington recipe. These Christmas Dinner Trimmings are ideal for a low protein diet.

Ingredients

For the roasted sweet potatoes:

  • 2 Sweet potatoes, peeled and chopped into quarters
  • 2 tbsp Oil
  • 2 tsp Mixed herbs, dried

For the roasted parsnips:

  • 2 Parsnips, peeled and chopped in half lengthways
  • 2 tbsp Oil
  • 1 tbsp Golden syrup
  • 2 tsp Thyme

For the carrots, red cabbage and green beans:

  • 2 Carrots, peeled and chopped
  • ½ Red cabbage, sliced
  • 100g Green beans, ends removed

For the gravy:

  • 15g Bisto onion gravy granules
  • 200ml Boiling water

Method

For the roasted sweet potatoes:

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Add the sweet potatoes, oil and mixed herbs to a bowl and massage with the seasoning until the potatoes are covered.
  3. Place on a baking tray and roast in the oven for 45 minutes or until caramelised and golden.

For the roasted parsnips:

  1. Preheat oven to 200°C/180°C fan/gas mark 6.
  2. Add the parsnips, oil and golden syrup to a bowl and massage with the mixture until the parsnips are covered.
  3. Place on a baking tray and roast in the oven for 45 minutes or until caramelised and golden.

For the carrots, red cabbage and green beans:

  1. Boil the carrots in a pan for 10 minutes.
  2. Add the red cabbage and green beans and boil for a further 5 minutes.

For the gravy:

  1. Add the Bisto gravy granules to a jug.
  2. Add 200ml boiling water and stir until dissolved.
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