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04 December 2019
1 butternut squash peeled deseeded and cut in to wedges
4 parsnips peeled and halved
2 red peppers deseeded and cut into eights
2 red onions peeled and quartered
2 sweet potatoes washed and cut into wedges
1 bulb garlic halved
3 tbsp olive oil
1 tsp caraway seeds
Ground black pepper
4 sprigs of rosemary
1Preheat the oven to 200 C / gas 6
2Split the vegetable between two roasting pans, mix in the olive oil, caraway seeds and seasoning until well coated
3Top with the rosemary sprigs and roast in the oven for 45-55 minutes or until the vegetables are cooked through - turning at least once during roasting.