Roasted Root Vegetables
A delicious combination of carrots, parsnips, sweet potatoes, red onions and butternut squash, seasoned with a mix of crunchy breadcrumbs, cheese, herbs and spices for delicious roasted vegetables. Ideal to accompany meat, fish and poultry.
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Peel and cut the vegetables into 2.5cm (1”) chunks. Mix the oil, vegetables and sachet contents in a bowl and transfer onto a large flat roasting tin. Spread the vegetables into a single layer.
- 3 Cook for 40 – 45 minutes or until the vegetables are cooked through.