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Roast Roots and Stilton-Baked Vegetables

With root veggies bang in season, make the most of them in this quick and easy dish.

  • Preparation time: 20 mins
  • Cook time: 40 mins
  • Serves: 2

Nutrition per serving: 283 kcal, 15g protein, 40g carbs, 7g fat, 6g fibre

Vegetarian, gluten-free, contains milk


  • 200g swede, peeled and cubed
  • 120g baby carrots
  • 200g turnip, peeled and cubed
  • 1 red onion, cut into wedges
  • 200g courgette, thickly sliced
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 3 tbsp balsamic vinegar
  • 30g Stilton
  • 200g canned butter beans, drained
  • Handful fresh basil, torn


  1. Preheat the oven to 200°C, gas 6. Steam the swede, carrots and turnip until tender then place on a non-stick baking tray with the onion and courgette.
  2. Sprinkle with the herbs and drizzle with 2 tbsp of the vinegar, then bake for about 30 mins.
  3. Crumble over the Stilton then bake for another 10 mins, until the vegetables are tender.
  4. Heat the butter beans in a pan with the remaining balsamic then serve mixed with the baked root vegetables and the fresh basil.

Vegan alternative: swap the Stilton for a vegan blue cheese.