Roasted Winter Vegetables

Ingredients for Roasted Winter Vegetables

• 900g /910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix

• 2 medium red or yellow onions, quartered

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Handful of fresh parsley, coarsely chopped, for garnish

How to make Roasted Winter Vegetables

Preheat the oven to 204°C/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.

Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.