Olive Oil Roasted Root Vegetables

    Olive Oil Roasted Root Vegetables

    15saves
    1hr15min


    47 people made this

    About this recipe: This dish has the perfect combination of vegetables. Butternut squash, carrots, sweet potato, swede, parsnips and turnips are tossed in a seasoned olive oil. They are then roasted to perfection. This dish goes particularly well with roasted meats. Why not try it at your next Sunday lunch or Christmas dinner?

    Ingredients
    Serves: 10 

    • 1 butternut squash, peeled, seeded and cut into 2.5cm cubes
    • 3 carrots, cut into 2.5cm pieces
    • 1 large sweet potato, cut into 2.5cm cubes
    • 1 swede, peeled and cut into 2.5cm cubes
    • 3 parsnips, peeled and cubed
    • 3 turnips, peeled and cut into 2.5cm cubes
    • 4 tablespoons extra virgin olive oil
    • sea salt and pepper to taste

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat an oven to 230 C / Gas 8.
    2. Place the butternut squash, carrots, sweet potato, swede, parsnips and turnips into a large mixing bowl. Drizzle with olive oil and toss to coat. Season to taste with sea salt and pepper and place the vegetables into a deep roasting tin.
    3. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

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