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Roasted Veggies

Rroasted veggies
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Roasted veggies are delicious, ideal for when you have a little more time on your hands at the weekend with a lovely roast dinner. These roasted autumn vegetables make a great accompaniment to griddled lamb chops.

INGREDIENTS

3 each carrots and parsnips, chopped

3tbsp olive oil

1 butternut squash, chopped

2 each red onions and leeks, sliced

3 garlic cloves, roughly chopped

2tbsp mild curry paste

METHOD

1.Preheat the oven to 200°C (180°C fan) mark 6. Put the carrots and parsnips in a large roasting tin, drizzle with 1 tbsp oil and cook for 40 min.

2.Add the butternut squash, red onions, leeks and garlic to the roasting tin. Season, then drizzle over the remaining 2 tbsp olive oil.

3.Roast for 45 min until vegetables are tender and golden. Stir in the curry paste and return to the oven for 10 min to continue roasting. Serve with griddled lamb chops, lime pickle an a dollop of Greek yogurt.

For similar recipes go to Good Housekeeping

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About Zena Grantham

About Zena Grantham

Zena is a baking fanatic spending most of her free time dreaming up her next tasty recipe. She has been known to accidentally make people fall off their diet or healthy eating wagon with chocolate cakes!

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