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)

2 Large garlic cloves, diced

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