 |
|
|
|
|
|
|
|
|
 |
|
|
|
The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
Click here to take the free OnlineSlimmingClub
profile. |
|
|
|
|
|
|
Roasted Winter Vegetables |
|
|
|
Preparation time:
10mins
Cooking time:
40 mins
Serves:
4
Calories:
210
(per serving)
Fat:
7
g (per serving)
|
|
|
|
|
|
|
 |
|
|
|
Ingredients
2 large potatoes cut into wedges
2 large red onions, quartered
2 carrots, quartered lengthways
2 parsnips, quartered lengthways
½ swede or celeriac, thickly sliced
3 tbsp olive oil
Vegetable stock cube
2 tsp dried rosemary
Freshly ground black pepper
Place all the vegetables in a large bowl and drizzle on the oil. Thoroughly coat the vegetables with the oil.
Crumble the vegetable stockcube and add to the vegetables together with the herbs, dusting them evenly. Grind on some fresh black pepper.
Tip the vegetables onto a hot baking tray in a single layer (use 2 trays if necessary) and roast in a preheated oven 220C/425F/Gas 7 for 35–40 minutes, or until the vegetables are tender and golden.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
