Written by Jeanette Smith 12th June 2020
You can pretty much roast any vegetable. Chop them all up, pop them in a roasting tin with olive oil, salt and pepper, and paprika and bake in a preheated oven at 180°/gas 4 for about an hour. Make sure to turn them half way through.
We used:
- Carrots
- Red Onion
- Parsnip
- Red, yellow & green pepper
- Courgette
- Salad potatoes
Serve with your roast dinner or it goes lovely with a piece of steamed/poached fish.
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