Parsnip, Artichoke, & Radish Traybake
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the tray bake:
10.6 oz (300 g) parsnips, sliced
1.8 lbs (800 g) artichokes, drained, sliced in quarters
3.5 oz (100 g) radishes, sliced
1 tbsp olive oil
sea salt & black pepper, to taste
1 tsp ground cumin
10.6 oz (300 g) dry bulgur wheat
10.6 oz (300 g) parsnips, sliced
1.8 lbs (800 g) artichokes, drained, sliced in quarters
3.5 oz (100 g) radishes, sliced
1 tbsp olive oil
sea salt & black pepper, to taste
1 tsp ground cumin
10.6 oz (300 g) dry bulgur wheat
Nutrition
(Per Serving)
Calories
413
Fats
6 g
Protein
14 g
Carbs
86 g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the parsnips, artichokes, and radishes into a large roasting pan, drizzle with olive oil, and season with salt, black pepper, and cumin. Place the tray into the hot oven and roast the vegetables for 30 minutes, stirring halfway through the cook.
- Meanwhile, prepare and cook the bulgur according to the instructions on packaging. Drain and set aside.
- Add all the ingredients for the dressing into a high speed blender and blitz until well combined.
- Once the vegetables are cooked, place into a large bowl, mix in the bulgur wheat and dressing, stir until well combined, and serve warm.