- Just Add:
- 675g root vegetables (carrots, parsnips, red onions) - 2 tbs oil
Easy as 1,2,3...
1 Pre-heat oven to 200°C, 400°F, Gas Mark 6.
2 Peel and cut vegetables into approximately 5cm sticks and wedges. Coat with oil in a bowl, then sprinkle over seasoning and toss to coat evenly.
3 Spread vegetables onto a large roasting tray and cook in the oven for 25 mins, or until sticky and cooked through.
Try something different...
Try pan-frying peeled and halved parsnips in oil until golden brown. Sprinkle over the seasoning, drizzle generously with honey and cook through until glazed and golden brown. Perfect with roast turkey and all the trimmings.