Roast Vegetables
Inspired by the vibrant colors and flavors of the season, this recipe brings together a medley of parsnips, sweet potatoes, butternut squash, and more, tossed in fragrant garlic, rosemary, and thyme-infused olive oil. A simple shake in a bag ensures each piece is perfectly coated before being roasted to golden perfection. A delightful way to savor the rich and earthy essence of autumn in every delicious bite.
— Constant Cookbook
Ingredients
- 1.4 kg parsnips, sweet potatoes, butternut squash etc
- 3 tbsp olive oil
- 2 cloves garlic
- 1 tbsp chopped rosemary and thyme
Instructions
- Cut the veg into evenly sized pieces.
- Place in a large plastic food bag and add the other ingredients.
- Do the bag up securely and shake to coat the veg. The veg can now be stored for up to three days.
- Preheat the oven to 190 degrees centigrade.
- Tip the veg into a roasting tray and roast for 45 minutes.
Yield
Serves 6
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