Roasted Root Vegetables
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 large sweet potato (peeled and cut into ¾ inch pieces)
- ½ pound (225g) carrots (peeled and cut into ¾ inch rounds)
- ½ pound (225g) parsnips (peeled and cut into ¾ inch rounds)
- 1 red onion (peeled and sliced into wedges)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 spigs fresh rosemary
- 4 cloves garlic (minced)
Method
- Preheat the oven to 400°F/200°C, and line a sheet pan with parchment paper. Prep the vegetables and add to a sheet pan along with the seasonings and drizzle olive oil.
- Toss the vegetables to distribute the seasonings and coat in oil, and spread in an even layer.
- Roast in the preheated oven for 30 minutes, then flip the vegetables, add the garlic and roast for 15-20 more minutes. The vegetables are done when they are fork tender, and caramelized.