Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

Prep Time
10 Minutes
Cook Time
45 Minutes
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.
  • 400 gram (14 ounce) root vegetables (carrots, parsnips, sweet potatoes)

  • 275 gram (10 ounce) vegetables (red onions, butternut squash)

  • 2 tablespoons olive oil

  • 1 sachet Garlic & Herb Wedges


  • 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.

Nutritional Information

Typical Values Amount
Energy 179
TotalFat 3.3
SaturatedFat 1.5
Salt 0.5
Carbohydrates 21.4
Fiber 6
Sugar 10