Roasted Veggies
ingredients
- 1 parsnip
- 6 white potatoes
- 3 carrots
- vegetable oil
- butter
- salt
- pepper
method
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle While the mushrooms are cooking, peel and chop the potatoes in half Add the halved potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-15 min or until fork-tender Once the potatoes are fork-tender, drain them in a colander and shake them until they’re fluffy
Top, tail, then halve the parsnip [s] lengthways (no need to peel!) and trim the ends from the Brussels sprouts Top, tail and chop the carrots in quarters lengthways Wipe out the reserved pan and return to a medium heat with a generous drizzle of vegetable oil Once hot, add the remaining dried sage with a generous pinch of salt and pepper and cook for 30 secs or until fragrant - this is your sage oil
Add the cooked potatoes to one side of a baking tray (or two!) and drizzle over the sage oil (reserve the pan) Add the parsnip[s] and carrots to the other side of the baking tray with a generous knob of butter alternative and a pinch of salt and pepper and put the tray in the oven for an initial 15 min After 15 min, add the Brussels sprouts to the tray[s] with a knob of butter alternative and return to the oven for a further 15 min or until the potatoes are crispy - these are your sage roast potatoes & roasted vegetables