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recipes

Roasted Root Vegetables

We haven't given any quantities for this recipe because it really doesn't matter - just throw in what you fancy, the only thing to remember is if you have quite a lot it will be better to use 2 or even 3 roasting dishes so that the vegetable have a chance of caramelising.

Ingredients

  • sweet potatoes
  • butternut squash
  • parsnips
  • beetroot
  • red onion
  • carrots
  • cloves of garlic - minced
  • fresh rosemary/thyme or freeze dried oregano
  • olive oil
  • maldon sea salt
  • freshly ground black pepper
Method
  • pre- heat oven to 220oC/gas 8
  • peel the vegetables and cut into fairly even sized chunks
  • place into a shallow roasting dish
  • coat with the garlic, olive oil, seasoning and herbs
  • place in shallow roasting dish
  • bake in preheated oven for about 45 minutes until slightly charred at the edges