- 500g butternut squash, peeled, deseeded and cubed
- 250g swede, peeled and cubed
- 500g parsnips, peeled, cut into chunks
- 275g baby carrots, halved
- 2 red onions, peeled, cut into wedges
- 2-3 tbsp olive oil
- 2 tbsp black mustard seed
- 1 tbsp either dried thyme or rosemary
Serves 6, takes 1 hour
- Preheat the oven to gas mark 6/200ËšC/ fan 190ËšC. Put the butternut squash and swede into a pan of cold water and bring to the boil. Add the parsnips and simmer for 3 minutes. Drain in a colander.
- Put the vegetables, carrots and onion wedges into a roasting tin and drizzle with oil. Sprinkle over the mustard seeds and herbs and toss. Roast for 30-40 minutes, stir occasionally until golden.
Recipe: Janette Marshall
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