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Roasted Root Vegetables
Prep Time
5 Minutes
Cook Time
45 Minutes
Ingredients
5
Servings
4
A delicious way to add flavour to seasonal roasted vegetables, like carrots, parsnips and butternut squash, with Mixed Herbs and Sesame Seed.
Ingredients
-
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675 gram (1½ pounds) vegetables (red onion, butternut squash, carrots, parsnips)
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2 tablespoons olive oil
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2 tablespoons Mixed Herbs
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1 tablespoons Sesame Seed
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Sea Salt, to season
Key Products
Instructions
- 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.
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