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Bookmark Recipe

Roasted Vegetables

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

Method

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.

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Method

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.