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Roasted Veg with California Prunes

Comfort food can help improve your mood. So we have created this recipe, roasted veg with California Prunes. Roasted veg is a classic comfort dish, but by adding California Prunes, which contain manganese, copper and vitamin B6 that contribute to normal energy-yielding metabolism, as well as adding delicious flavour and texture.

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  • 3 sweet potatoes - peeled and cut into chunks

  • 4 carrots - peeled and cut in half lengthways

  • 2 parsnips - peeled and cut into quarters lengthways

  • 2 red onions - peeled and cut into quarters

  • 50ml olive oil

  • 1 tsp salt

  • 1 tsp pepper

  • 3g rosemary

  • 3g thyme

  • 4 sage leaves

  • 100g California Prunes - 50g chopped (to scatter) and 50g for glaze

  • 50ml boiling water

  • 60ml balsamic vinegar

  • 50g almonds


  1. Place all the vegetables into a large roasting tray, drizzle with olive oil and season with salt, pepper and the herbs.

  2. Cook the vegetables in a pre-heated oven 160°C  for 1 hour.

  3. Meanwhile blend 1/2 of the California Prunes with the water and balsamic vinegar.

  4. When the vegetables are roasted pour over the glaze and stir together, making sure everything is coated

  5. Scatter over the remaining California Prunes and almonds

  6. Return the tray to the oven for a further 10 minutes, then serve


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