Pan-roasted Vegetables - TOUT'S
Make your cooking that little bit easier with these pan-roasted vegetables. Not only are they simple to cook, but they are a delicious accompaniment to your Sunday lunch!
Ingredients
- 400g x Carrots (cut into wedges)
- 4 x Parsnips (peeled and quartered)
- 4 x Red onions (cut into quarters)
- 150g x King Edward potatoes (diced)
- 6 x Garlic cloves
- 4 tbsp x Olive oil
- 3 x Sprigs of rosemary
- 3 x Sprigs of fresh thyme
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