Nothing says winter like the aroma of beautifully roasted veggies wafting through your home. Or the taste and crunch of beautifully seasoned roasted veggies. Impress your family and guests by adding a touch of colour to your regular potato, pumpkin and onion roast by adding a pop of pink. Winter never looked so delicious!
Peel carrots, parsnips and beetroots. Remove the pumpkin skin and cut all vegetables into 2cm pieces.
Peel onions and cut into chunks. Peel garlic cloves and crush slightly with the blade of a knife. Place all ingredients into a rectangle frying pan and top with sprigs of dill.
Sprinkle with extra virgin olive oil, salt and pepper. Cook at 180C for 45 minutes.
15 prep, 45 cooking time
- 200g carrots, diced
- 200g parsnips, diced
- 200g beetroot, diced
- 200g butternut pumpkin, diced
- 3 red onions, cut into chunks
- 4 garlic cloves
- 4 sprigs of dill
- 6 tbsp extra virgin olive oil
- Coarse sea salt
- Ground black pepper