Roasted vegetables are one of my favourite winter recipes and I have cooked them before for this blog. It is Halloween tonight and what better to come home from trick or treating to a warm filling meal? I have never cooked radish before but I will do again!
Ingredients
Chicken drumsticks 4-6
200g Turnip
(you don’t need to have baby turnips – these just look good in the picture – larger turnips are fine to use)
200g Carrots
(multi-coloured carrots look great but ordinary carrots are just as good)
50g Radish
1 large tablespoon of grained mustard
1 tablespoon of olive oil
juice of 1/2 a lemon
Salt and pepper to flavour – if you wish.
Method
Don’t wash the chicken drumsticks just add to a roasting tin.
Slice carrots into 2 or 3 using a diagonal cutting angle
Half baby turnips or chop the turnip
Slice the radish
Mix the mustard, oil and lemon juice and rub on the vegetables and chicken drumsticks
Roast in an oven gas mark 7 for 20-30 minutes – check drumsticks are cooked by ensuring juices are running clear.
Sprinkle with rocket before serving
Serve with wholegrain rice – don’t forget to include some carbohydrate! 🙂
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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