Pan-roasted Vegetables

Pan-roasted Vegetables

Serves 6 1 Hour

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!

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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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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
  1. Pre-heat the oven to 200°C non fan / 180°C fan / gas mark 6.

  2. Put the carrots, parsnips, onions, potatoes and garlic into a large roasting tray or, if you don´t have a tray large enough, divide between two.

  3. Drizzle the oil over the vegetables and mix well. Scatter over the rosemary and thyme and season well with salt and black pepper.

  4. Cook for 30-40 minutes, depending on the size of the vegetables, stirring once half way through cooking.

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