Roasted Veg

April 30, 2014

Pumpkin or butternut squash, peeled and thickly sliced

2 carrots, halved or quartered into chunky wedges 

2 parsnips, halved or quartered into chunky wedges

1 small suede, peeled and cut into wedges 2

courgettes, thickly sliced 8 shallots

A few sprigs of rosemary

2 garlic cloves,

crushed Salt n black pepper

3 tablespoon olive oil or coconut oil

 

Preheat the oven to 200C/400FGas mark 6. Place the prepared vegetables into a large roasting tin. Place the herbs between the vegetables and sprinkle with the crushed garlic and pepper. Drizzle over the oil and turn the vegetables gently so they are coated in a little oil. Roast for 30-40 minutes or until the vegetables are tender

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