Roasted celeriac & carrots with kale & hazelnuts

Enjoy this colourful side with your Christmas dinner. It combines roasted celeriac, carrots, kale and hazelnuts in a vinegar dressing

side-dishcarrotskale

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Servings: 6

Nutritional Information

Calories:165 kcal

Carbohydrate:6 g

Fat:13 g

Dietary Fiber:7 g

Protein:3 g

Saturated Fat:4 g

Sodium:0.4 mg

Sugar:5 g

Ingredients

50g butter

2 tbsp olive oil

1 celeriac peeled and cut into chunky chips or wedges

4 large carrots cut into chunky chips or wedges

50g hazelnuts toasted and roughly chopped

150g kale roughly chopped

1 tbsp red wine vinegar

Instructions

Step 1
Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.
Step 2
Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

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