Roasted Root Vegetables
A delicious way to add flavour to seasonal roasted vegetables, like carrots, parsnips and butternut squash, with Mixed Herbs and Sesame Seed.
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Peel and cut vegetables into 2.5cm (1) chunks.
- 3 Place vegetables onto a roasting tray, sprinkle with the Mixed Herbs and Sesame Seeds and drizzle with the oil. Toss the vegetables so they are evenly coated and ensure they are spread out evenly.
- 4 Bake in the oven for 40-45 minutes or until the vegetables are cooked through.