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  • Preparation
    15 mins
  • Cooking
    35 mins
  • Serves 4-6

Roasted RootVeggies

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.

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