Roast roots with goat’s cheese & spinach - Good Food Middle East

Name: Roast roots with goat’s cheese & spinach - Good Food Middle East
Ingredients: 350g butternut squash, deseeded and cut into chunks, peeled if you like; 200g carrots, peeled and cut into long batons; 250g parsnips, peeled and cut into long batons; 200g raw beetroot, well-scrubbed and cut into thick wedges; 1 medium red onion, cut into wedges; 1 tbsp cold-pressed rapeseed oil; juice and finely grated zest 1 lemon; 1 bulb garlic, cloves separated; 4-5 thyme sprigs, leaves roughly chopped; 75g soft rindless goat's cheese log; 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped; 50g baby leaf spinach

www.bbcgoodfoodme.com

This easy, one-tray vegetarian lunch is packed with naturally sweet vegetables to help keep sugar-cravings at bay

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

350g butternut squash, deseeded and cut into chunks, peeled if you like
200g carrots, peeled and cut into long batons
250g parsnips, peeled and cut into long batons
200g raw beetroot, well-scrubbed and cut into thick wedges
1 medium red onion, cut into wedges
1 tbsp cold-pressed rapeseed oil
juice and finely grated zest 1 lemon
1 bulb garlic, cloves separated
4-5 thyme sprigs, leaves roughly chopped
75g soft rindless goat's cheese log
25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
50g baby leaf spinach