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Healthy and hearty recipes to kick-start your January

Healthy and hearty recipes to kick-start your January

Who says healthy meals can’t also suit the cold weather? Why not try these warming roast vegetables with Thyme and Balsamic; a fantastic and simple recipe for a mid-week meal when it’s too cold for salad. For extra protein, you can also add a lean white meat like chicken breast or a firm white fish like Dover Sole. This is a gloriously flavoursome dish; the complexity of flavour makes Red Rioja such as a Reserva, or if you are having fish a lighter red such as Crianza, an excellent match. 


Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 6 as a main course/ 8 as a side



  • 9-12 Jerusalem artichokes according to size, peeled and halved if large
  • 18 shallots, peeled
  • 18 large garlic cloves, peeled
  • 1 small celeriac root, peeled and diced into 2cm dice 
  • 1 butternut squash, peeled, deseeded and diced into 2 cm dice
  • 1 large head of radicchio
  • Salt and pepper 
  • Olive oil* To help reduce the calorie count, use a spray olive oil to give a lighter roast
  • Thyme
  • Balsamic


1. Pre-heat the oven to 170ºC/gas mark 4.

2. Parboil the artichokes for about 8 minutes, then throw them into a large roasting pan with the other root vegetables. Season with salt and pepper and add some olive oil – just enough to coat them. Sprinkle some thyme over – dried is fine, providing it hasn’t been hanging around too long – and then sprinkle over some balsamic. Toss to make sure everything is coated. Put in the oven for 20 minutes.

3. Meanwhile, cut the radicchio into 6 segments and remove the hard root end. When the root vegetables have been roasting for 20 minutes take them out, add the radicchio, seasoned with a little more salt, pepper, thyme and balsamic, and put back in the oven for another 20 minutes. The radicchio should finish up slightly crisp on the outside, but cooked and soft on the inside.