Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

Prep Time
5 Minutes
Cook Time
45 Minutes
Ingredients
5
A delicious way to add flavour to seasonal roasted vegetables, like carrots, parsnips and butternut squash, with Mixed Herbs and Sesame Seed.
Ingredients
  • 675 gram (1½ pounds) vegetables (red onion, butternut squash, carrots, parsnips)

  • 2 tablespoons olive oil

  • 2 tablespoons Mixed Herbs

  • 1 tablespoons Sesame Seed

  • Sea Salt, to season

Key Products
Mixed Herbs

Product Information

£ 1.62/unit,22g

Product Information

£ 1.98/unit,43g

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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