-
- Prep
- 15 mins
-
- Total
- 35 mins
-
- Serving
- Serves 4-6
Ingredients
| 1 bunch of dutch carrots |
| 2 medium red onions cut into wedges |
| 1 head of garlic cut in half |
| 4 small beetroots cut in half |
| 2 parsnips cut into quarters |
| 1 medium sweet potato cut into wedges |
| 6 kipfler potatoes or small waxy potatoes cut in half lengthways |
| 250 gm Devondale Salted Butter |
| 2 tbsp fresh chopped rosemary |
| 2 tbsp fresh chopped thyme |
| 1 clove of garlic minced |
| 1 lemon zested |
| 2 tbsp Olive tapenade |
| Salt and pepper |
| Additional butter for greasing |
Directions
){kind=icon}
Step One
Remove butter from the fridge and cut it into a dice. Let it come to room temperature
Preheat the oven to 200°C.
Grease a large baking tray with the additional butter to prevent the vegetables sticking.
Wash, dry and then cut the vegetables into similar size pieces and place in the roasting tray.
