Roasted Vegetables

Ingredients 25oz each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks 25oz potatoes, scrubbed and cut into wedges 2 red onions, peeled and cut into eight, through the root Lakeshore rapeseed Oil Salt and freshly-ground black pepper To Cook Preheat the oven to Gas Mark 6, 200ºC (400ºF). Put the vegetables… Continue reading Roasted Vegetables

by Food Ireland

Ingredients

25oz each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
25oz potatoes, scrubbed and cut into wedges
2 red onions, peeled and cut into eight, through the root
Lakeshore rapeseed Oil
Salt and freshly-ground black pepper

To Cook

Preheat the oven to Gas Mark 6, 200ºC (400ºF).
Put the vegetables in a large bowl and drizzle generously with oil and season with salt and pepper.
Transfer them to a roasting tin and spread out into a single layer.
Cook for 20-30 minutes until tender.

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Roasted Vegetables

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