Roasted Root Vegetables

2017-01-05

Roasted Root Vegetables

Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting. There are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels.

 

 

 

Portion Size: 4-6
Prep Time: 10 Minutes

Ingredients:

350 gm Parsnips (Peeled & Diced Chucky)
400 gm Swede (Peeled & Diced Chucky)
400 gm Carrots (Peeled & Diced Chucky)
Sprinkle Of Oil
Salt & Pepper

Method:

1. Prepare the vegetables, peel and Dice the veg into large chunks.
2. Place the vegetables on a lightly greased oven tray, sprinkle a drizzle of oil and toss the vegeatables sprinkle with salt & Pepper.
3. Roast in a preheated oven 170c for 30 minutes.
4. Remove from oven and Serve.
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