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    Mixed roast vegetables

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    Mixed roast vegetables

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes

    Makes: 6 (with leftovers)


    3 medium, raw beetroots, peeled, halved and cut into 0.5cm slices
    2 x 150g packs No.1 Baby Topped Rainbow Carrots, washed and dried
    300g pack hand selected baby parsnips, trimmed, peeled and halved lengthways
    3 Essential Red Onions, halved or quartered
    3 tbsp rapeseed oil
    3 sprigs rosemary 


    1. Preheat the oven to 200°C, gas mark 6. Put the vegetables into a large roasting tin.

    2. Drizzle with the oil, scatter with the leaves from 1 sprig of rosemary and season.

    3. Cover with foil and roast for 20-25 minutes, then remove the foil and roast for a further 15 minutes, until tender and starting to colour at the edges.

    4. Scatter over the remaining rosemary, season if needed and serve immediately.

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