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Mixed roast vegetables
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Makes: 6 (with leftovers)
3 medium, raw beetroots, peeled, halved and cut into 0.5cm slices
2 x 150g packs No.1 Baby Topped Rainbow Carrots, washed and dried
300g pack hand selected baby parsnips, trimmed, peeled and halved lengthways
3 Essential Red Onions, halved or quartered
3 tbsp rapeseed oil
3 sprigs rosemary
1. Preheat the oven to 200°C, gas mark 6. Put the vegetables into a large roasting tin.
2. Drizzle with the oil, scatter with the leaves from 1 sprig of rosemary and season.
3. Cover with foil and roast for 20-25 minutes, then remove the foil and roast for a further 15 minutes, until tender and starting to colour at the edges.
4. Scatter over the remaining rosemary, season if needed and serve immediately.
Typical values per serving:
(per 100g serving) 1 of your 5 a day/gluten free/vegetarian/vegan/low in saturated fat
This recipe was first published in December 2020.