-
- 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
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.