
OVEN ROASTED VEG
This may not be the most exciting recipe we will ever show you but is such a staple in our house that we couldn’t resist. It can be paired with almost anything you want, from meats to any other vegetables or salads. Don’t be tied to the vegetables we used here as you can use anything similar, so use your imagination!
Ingredients:
3 Large onions
350g Butternut squash
350g Sweet potato
350g Swede
350g Celeriac
1 Tbsp freshly chopped mixed herbs (rosemary and thyme, for example)
3 Tbsp olive oil
Salt & black pepper to taste
Method:
Pre-heat the oven to 220°C
Peel all the vegetables and de-seed the butternut
Cut them all into chunky pieces – leave the celeriac until last, as it will discolour
Place in a large bowl, add the herbs, garlic, olive oil and mix with your hands
Season to taste
Spread the vegetables out on a baking tray and cook in the pre-heated oven for 30-40 minutes
They are ready when they are turning brown at the edges
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