Healthy 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.
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
© vital nutrition/who's cooking 2003