- 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
- 700g potatoes, scrubbed and cut into wedges
- 2 red onions, peeled and cut into eight, through the root
- Olive oil
- Salt and freshly-ground black pepper
Perfect Roasted Vegetable Recipe
8 people
30 min
Ingredients
Main
- 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
- 700g potatoes, scrubbed and cut into wedges
- 2 red onions, peeled and cut into eight, through the root
- Olive oil
- Salt and freshly-ground black pepper
Method
Copy TextPreheat the oven to Gas Mark 6, 200ºC (400ºF).
Put the vegetables in a large bowl and drizzle generously with olive oil and season with salt and pepper.
Transfer them to a roasting tin and spread out into a single layer.
Cook for 20-30 minutes until tender.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 6, 200ºC (400ºF).
Put the vegetables in a large bowl and drizzle generously with olive oil and season with salt and pepper.
Transfer them to a roasting tin and spread out into a single layer.
Cook for 20-30 minutes until tender.
Roast Vegetables
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
