Roasted Vegetables

Serves 2
Prep Time 10 mins
Cooking Time 1 Hour

Ingredients

• 2 Parsnips, washed and dried
• 2 Carrots, washed and dried
• 1 Sweet potato, peeled
• 1 Red onion, peeled
• 2 or 3 Medium potatoes, washed and dried
• 1 Red Pepper, stalk taken out and deseeded
• 2-3 Cloves of garlic, leave whole with skin on
• 4 Tbsp Extra virgin olive oil
• Freshly ground black pepper

Method

• Top and tail the carrots and parsnips, chop into thick chunks, about 1”/25cm thick
• Chop the sweet potato into same size chunks as carrots and parsnips
• Cut the onion into 4 quarters
• Cut the potatoes into 4 quarters
• Cut the pepper into 4 quarters
• Put all the vegetables into a large roasting tin, try not to overlap them
• Add the olive oil and pepper
• Use your hands to mix all the ingredients, making sure you cover the vegetables thoroughly with the olive oil
• Bake in a preheated oven 425°F/220°C/Gas mark 7 on the middle shelf for about 1 hour
• Turn vegetables every 15-20 minutes to make sure they remain coated in the oil

Equipment

• Large roasting dish

Shopping List

• 2 Parsnips
• 2 Carrots
• 1 Sweet potato
• 1 Red onion
• 2 or 3 Medium potatoes
• 1 Red Pepper
• 2-3 Cloves of garlic
• 4 Tbsp Extra virgin olive oil
• Freshly ground black pepper