Roasted root vegetables

Prep: 10 mins
Cook: 50 mins
Roasted root vegetables

400g turnips or swedes
400g carrots

400g sweet potatoes
400g potatoes
400g parsnips
1 large onion
1 head garlic
1 tbsp olive oil
Balsamic vinegar
Chopped fresh rosemary
Salt & pepper

Preheat oven to 200oC.

Peel and chop the root vegetables into similar sized chunks. Leave slender carrots and parsnips whole.

Peel the onion and cut into 6 wedges. Break up the head of garlic, peel the cloves and leave whole.

Pour the olive oil into a roasting tin. Toss the root vegetables and onions in the olive oil until well coated and season well.

Put in the hot oven and roast for around 30 minutes, stirring occasionally.

After 30 minutes add the garlic to the roasting tin and roast for a further 20 minutes.

To serve, add the chopped rosemary and a splash of balsamic vinegar.

Serves
8

Preparation Time
10 minutes

Cooking Time
50 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Side Dish, Vegetarian, Classics, Low Calorie

Special Info
Egg free, Vegetarian, Dairy free

Butternut squash and fennel also make a wonderful addition to this dish.

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