Category
Main
Serves
8
Prep
10
Cook
45
Ingredients
1 butternut squash peeled deseeded and cut in to wedges4 parsnips peeled and halved2 red peppers deseeded and cut into eights2 red onions peeled and quartered2 sweet potatoes washed and cut into wedges1 bulb garlic halved3 tbsp olive oil1 tsp caraway seedsSaltGround black pepper4 sprigs of rosemary
Instructions
- Preheat the oven to 200 C / gas 6
- Split the vegetable between two roasting pans, mix in the olive oil, caraway seeds and seasoning until well coated
- Top 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.
Whether you're serving this as a side dish, or using it as a base for a hearty vegetarian meal, these roasted vegetables are sure to be a hit. Plus, they go well with practically anything, making them a versatile addition to your recipe collection.
