Roasted Winter Vegetables

Roasted Winter Vegetables


Heat the oven to 200 C/ Gas mark 6. Peel and quarter the carrots and parsnips. Cut the potatoes into thick slices. Place the mixed vegetables in a baking tray and drizzle the oil over them. Add the rosemary, crushed garlic and some freshly ground black pepper. Roast in the oven for about 30 minutes or until the vegetables are starting to brown.

Combine this dish with a roast chicken and you have a lovely easy meal for visitors on a Sunday.


Serves 4

  • 2 large carrots
  • 4 parsnips
  • 2 sweet potatoes
  • 2 garlic cloves
  • rosemary sprigs
  • 1 tbsp olive oil
Roasted Winter Vegetables