Side DishesVeganVegetarian

A Medley of Roasted Root Vegetables (serves 4)

Wintry and warming and colorful too. A mixture of carrots, butternut squash, parsnips, beetroot and potatoes cut into chunks all roasted together in a large roasting tin. The carrots and beetroot should be cut into smaller chunks than the rest as they take longer to cook. Pick a firm type of potato that is good for roasting. Goes well with pork.

Pre-heat over to 350 degrees F.

6 – 8 oz. carrots – cut into smallish chunks
6 – 8 oz. butternut squash – cut into chunks
6 – 8 oz. parsnips – cut into chunks
6 – 8 oz. beetroot – cut into smallish chunks
6 – 8 oz. little red potatoes – cut into chunks
2 tbsp. olive oil seasoned with salt and freshly ground black pepper

Place all the chopped veg. in a large roasting tin and toss well with the oil.
Cook for an hour, turning over the veg. once in a while.

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