Roasted Vegetables

Serves 2
Prep Time 10 mins
Cooking Time 1 Hour

roast-veg-1.

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

roast-veg.

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
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{ 1 comment… read it below or add one }

Sue irwin April 12, 2013 at 4:26 pm

Hi Barry n lesley, just having a peep at your web having visitors tomorrow night n going to make the chicken n Parma ham with roast veg, knowing what good chefs u r trying ur recipes. Off to france to same site on 26 th may. Remembering ur extra special garlic potatoes

Best wishes
Sue Irwin

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