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Roasted Winter Vegetables

Amanda Wren-Grimwood
Roasted Winter Vegetables. Here's a wicked mix of garlic, fennel, potatoes, onions, apples and carrots for an easy and tasty accompaniment to roast pork.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine British
Servings 4
Calories 268 kcal


  • 4 medium potatoes
  • 1 red onion
  • 1 head fennel
  • 1 large green apple
  • 4 cloves of garlic
  • 4 carrots
  • 3 tbsp veg oil
  • seasoning


  • Prick the potatoes with a fork and microwave on full power for 7 minutes.
  • Heat the oil in a large roasting pan in a 200 C oven.
  • Rough chop carrots and potatoes in 1 inch chunks.
  • Cut and core the apple into wedges.
  • Cut the onion and fennel in wedges.
  • Add the vegetables to the roasting pan and turn to coat in the oil.
  • Roast for 40 minutes.


Calories: 268kcalCarbohydrates: 41gProtein: 6gFat: 11gSaturated Fat: 8gSodium: 92mgPotassium: 1240mgFiber: 9gSugar: 9gVitamin A: 10295IUVitamin C: 35.1mgCalcium: 114mgIron: 6.3mg
Keyword roasted vegetables
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