Moroccan Root Veg & Kale Tray Bake
PREP: 10 mins
COOK: 30 mins
Skill Level: Easy
Nutrition Info (Per Serving)
525 kcal Energy
27g (of which Sugar)
2.7g (of which Saturated Fat)
1 parsnip, cut into chunks
1 small carrot, cut into chunks
1 small sweet potato, cut into chunks
400g can chickpeas, drained and rinsed
2 tsp Ras el Hanout
2 tbsp maple syrup
1 tbsp wholegrain mustard
2 tbsp extra virgin olive oil
- Preheat the oven to 200oC, gas mark 6.
- Cook the root vegetables in boiling water for 10-15 minutes until just tender.
- Drain and transfer to a baking tray with the chickpeas and kale.
- Mix together the remaining ingredients and season, stir into the tray and bake for 15-20 minutes.