Roasted Root Vegetables Recipe · Gressingham
Roasted vegetables are a tasty winter side perfect for family get togethers.
Ingredients
- 2 large beetroots peeled and cut into 3cm chunks
- 2 large carrots peeled and cut into 3cm chunks
- 2 large parsnips carrots peeled and cut into 3cm chunks
- 2 red onions peeled and cut in half
- 1 bulb of garlic cut in half width ways
- A few sprigs of thyme and rosemary
- 4-6 tbsp olive oil
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