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The Perfect Roast Dinner Vegetables

If you are the person who boils all of your vegetables for roast dinners, then this recipe is for you. These are so easy to make you will be laughing! Sweet, crispy and tender vegetables that sing with flavour and colour.

Prep:

15

minutes

Cook:

45

minutes

TOtal:

60

minutes

Ingredients

  • 2 medium carrots, cut into large chunks
  • 2 medium parsnips, cut into chunks (with the core removed)
  • 2 red onions, cut into quarters
  • 500g brussel sprouts, halved
  • 2 garlic bulbs, halved
  • Olive oil
  • 3 sprigs of fresh rosemary
  • 5 sprigs of fresh sage
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. Once all the vegetables have been chopped, place them all in a large baking dish and drizzle over generously with olive oil. Sprinkle over some salt and pepper and give everything a good mix, and then gently place in three sprigs of both the fresh rosemary and sage.
  3. Place in the oven and cook for 45 minutes, mixing a couple of times to prevent browning.
  4. Once cooked, add the remaining sage leaves from the two sprigs and serve immediately.