Simple Roasted Root Vegetables *(V) (G) (H) (D)
Serves 8 - 10
Ingredients
4 carrots
4 parsnips
8 large potatoes
2 sprigs of rosemary
1 tablespoon onion granules
1 tablespoon garlic granules
1 cube chicken/vegetable* bouillon granules
coarse ground black pepper
olive oil
Method
4 carrots
4 parsnips
8 large potatoes
2 sprigs of rosemary
1 tablespoon onion granules
1 tablespoon garlic granules
1 cube chicken/vegetable* bouillon granules
coarse ground black pepper
olive oil
Method
- Clean and dry the vegetables then chop them into more or less equal sizes
- Preheat the oven to 180 degrees Celcius
- Wash the rosemary sprigs. Mix all the vegetables with rosemary, onion and garlic granules, bouillon and black pepper. Toss everything together with about 2 tablespoons of olive oil.
- Line your baking tray with aluminum foil and grease with a bit more of olive oil then pour seasoned vegetables into the tray
- Bake for 30 to 40 minutes (or until the vegetable is soft enough to poke using a fork without much resistance) turning sides over every 15 minutes.
- Drizzle a little of olive oil on top before serving.
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