Roasted Vegetables

Name: Roasted Vegetables
Cook time: 30 min
Yield: 8
Ingredients: 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

These Roasted Vegetables are the perfect side with any roast!

8 people

30 min

Ingredients

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

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

Preheat 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.