Roasted Root Vegetables

A delicious combination of carrots, parsnips, sweet potatoes, red onions and butternut squash, seasoned with a mix of crunchy breadcrumbs, cheese, herbs and spices for delicious roasted vegetables. Ideal to accompany meat, fish and poultry.

10 mins Prep Time 45 mins Cook Time
10 mins Prep Time
45 mins Cook Time
  • Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

  • Peel and cut the vegetables into 2.5cm (1”) chunks. Mix the oil, vegetables and sachet contents in a bowl and transfer onto a large flat roasting tin. Spread the vegetables into a single layer.

  • Cook for 40 – 45 minutes or until the vegetables are cooked through.