Ingredients
- 1 large pumpkin peeled and cut in to thin wedges
- 4 medium beetroots cleaned and cut in half
- 2 large parsnip peeled and quartered
- 2 cups baby carrots cleaned
- 2 medium red onions quartered
- 1/4 cup olive oli
- 1 tsp sea salt flakes
Servings: people
Instructions
- Preheat the oven to 400F/ Prep all the vegetables and place on to large baking dishes lined with parchment. Drizzle with olive oil and dot with butter. Sprinkle with salt.
- Roast the vegetables for 40/50 minutes, turning once. Remove from the oven when nicely browned.
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