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Classic Roast Veg

Published by

Adam Leone

on

Spicy Marrow Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Roast veg doesn't have to be complicated in order to look fancy…

Ingredients

  • Potatoes
  • Red Onions
  • Fresh Thyme
  • Carrots
  • Parsnips
  • Sweet Potatoes
  • Dried Mixed Herbs
  • Olive Oil
  • Salt and Pepper for seasoning 

Directions

  1. Chop all of your root vegetables and onions into quarters and aim for all of the pieces to be the same size.
  2. Line a roasting tin with all of the pieces, drizzle olive oil over the top and season with fresh herbs, salt and pepper.
  3. Mix together and spread evenly in the tin.
  4. Roast at temperature of 190 degrees for 40 minutes and toss half way through.
  5. When the veg is crispy on the outside and soft on the inside – serve with lashings of gravy.

One response to “Classic Roast Veg”

  1. Belinda Avatar
    Belinda

    Mmmm. nothing better than growing your own then chopping, roasting and eating within a few hours. Roasted veggies are a real favourite – sometimes a slab of halloumi helps too 🙂

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    Reply

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Having an allotment is one of the most rewarding things you can do – it keeps you fit, you learn tonnes about gardening and you get to enjoy fresh fruit and vegetables that money can’t buy.

I hope to share hints, tips and gardening victories!

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