Roast Vegetables with Stilton and Chestnuts

*Roast Vegetables with Stilton and Chestnuts*
Serves 4

3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)

Preheat the oven to 200*C/400*F/ gas mark6.  Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes.  Toss iin the prepared vegetables, giving them a stir to coat with the oil.  Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes.  Whisk together the lime juice, remaining TBS of oil and a bit of seasoning.  Divide the roasted vegetables between 4 heated serving plates.  Scatter with the crumbled stilton and drizzle with the lime dressing.  Serve immediately.
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