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PrintROASTED ROOT VEGETABLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Arrange all the vegetables in a single layer in a large roasting pan. Sprinkle over the garlic and the herbs.
- Pour over the oil and season well with salt and pepper. Toss all the ingredients together until they are well mixed and coated with the oil.
- Preheat the oven to 190°C / 375°F / Gas mark 5
- Roast the vegetables at the top of the oven for an hour or until they are cooked and browned. Turn once.
- Serve with fresh herbs sprinkled on top and season with salt and pepper to taste.
INGREDIENTS
- 500 grams butternut squash, peeled and cut into medium size chunks
- 500 grams sweet potatoes, peeled and cut into medium size chunks
- 100 grams parsnips, cut into medium size chunks
- 2 tablespoon chopped fresh rosemary
- 50 grams baby turnips, quartered
- 3 carrots cut into medium size chunks
- 4 garlic cloves, finely chopped
- 2 tablespoon chopped fresh thyme
- 2 teaspoon chopped fresh sage
- 3 tablespoon Cooking oil
- Salt and pepper, to taste
- 2 tablespoon chopped fresh mixed herbs, to garnish
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