PER SERVING | 77cals | PROTEIN 2g | CARBS 7.5g | FAT 3g | FIBRE 5g

Roasted vegetable wedges

SERVES 4 | PREP 10 mins | COOK 30 mins

Missing your chips? Try this colourful selection of lower-carb root veg instead. Don’t bother peeling them – you’ll benefit from the extra nutrients and fibre in the skin.

• 200g celeriac, well scrubbed
• 200g carrots, well washed and trimmed
• 200g beetroot, well scrubbed and trimmed
• 1 tbsp olive or canola oil

COOK’S TIPS

Celeriac keeps well – wrap the cut side and keep in the fridge.

1. 1. Preheat the oven to 220°C/fan 200°C/Gas 7.
2. 2. Cut all the vegetables into wedges, roughly 1.5–2cm wide and around 5–6cm long. They need to be similar sizes so they cook at roughly the same rate.
3. 3. Place in a bowl, add the oil, a couple of pinches salt and lots of ground black pepper. Toss well together. Scatter the veg over a large baking tray and roast for 20 minutes.
4. 4. Remove from the oven, turn the wedges and roast for a further 10 minutes, or until tender and lightly browned.
5. 5. Serve with a high-protein, low-carb dish, or with simply grilled or roasted meat or fish.