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Roasted Vegetables

These Roasted Vegetables are the perfect side with any roast!

Serves 8 people

Preparation time 30 min




    • 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks

    • 700g potatoes, scrubbed and cut into wedges

    • 2 red onions, peeled and cut into eight, through the root

    • Olive oil

    • Salt and freshly-ground black pepper


Preheat the oven to Gas Mark 6, 200ºC (400ºF).

Put the vegetables in a large bowl and drizzle generously with olive 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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