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Roasted root vegetables

By Faeza
30 November 2015

Ingredients

¦ 2 medium sweet potatoes, unpeeled cut into wedges

¦ 2 medium potatoes, unpeeled cut into wedges

¦ 2 carrots, thickly sliced

¦ 2 parsnips, thickly sliced (optional)

¦ 1 onion, cut into wedges

¦ 2 medium beetroot, cut into wedges

¦ 125ml (½ cup) olive oil

¦ Salt to taste

¦ 5ml (1 teaspoon) lemon pepper

¦ 125ml (½ cup) chopped fresh herbs

Instructions

Preheat oven to 180°C. Spread vegetables in a large roasting tin.

Drizzle with oil and season with salt, lemon pepper and fresh herbs.

Roast in oven for 30 minutes or until vegetables are cooked through.

Move! Tip: Roast beetroot separately so that it does not discolour the other vegetables.