Make root vegetable wedges
Keep the tops that you cut off the root vegetables from this recipe to grow your Root islands!
Ingredients (serves 4):
1 large potato
1 sweet potato
2 large parsnips
2 large carrots
1 tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon dried oregano
Ingredients for the dip:
150g fat-free fromage frais
1/2 tablespoon milk
1 teaspoon lemon juice
1 pinch dried parsley
1 pinch dried basil
2 tablespoons snipped chives
Preheat the oven to 200°C/400°F/Gas Mark 6
First, scrub the potato, sweet potato and parsnips and peel the carrots.
Ask an adult to help you cut all the vegetables into wedges.
Put the wedges into a mixing bowl.
Add the olive oil, rosemary and the oregano and mix with your hands.
Next, spread a little olive oil on the baking tray.
Put the vegetable wedges on the tray.
Ask an adult to put the tray in the oven for about 30 minutes, until the vegetables are soft.
Now, to make the dip, mix together the fromage frais, milk, lemon juice, parsley and basil.
Put in a small bowl.
Sprinkle the snipped chives on top.
When the root vegetable wedges are cooked, lay them out on a plate.
Enjoy your wedges with some tasty dip!
Did you know?
We call them root vegetables because they are the root part of the plant.
There are lots of root vegetables that you can eat. Beetroot and radish, for example, taste great in salads.
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