A Delicious Vegan Supper
Roasted Root Vegetables
Ingredients
3 sprigs parsley
250 g carrots
1 tablespoon runny honey
400 g parsnips
1 sprig rosemary
3 tbsp olive oil
Seasoning with salt and ground pepper
1/2 onion peeled
Method
1. Preheat your oven to 180°C. Wash, peel and quarter the parsnips and carrots and place in a large bowl.
2. Chop the onion into slices and add to the bowl.
3. Chop the washed and dried rosemary finely and put in a small bowl or jug along with the oil, salt, pepper and honey.
3. Pour the mixture over the root vegetables in the bowl, mix together well and place on a lined baking tray (line with foil or baking parchment).
4. Place in oven and roast for about 25 minutes.
5. Chop the washed parsley finely and sprinkle over the vegetables before serving with a salad if wished.
Serves 4
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