Roast Root Vegetables (BC)

A perfect winter dish, with plenty of different vegetables.

Ingredients:

  • 125gr butternut squash
  • 125gr celeriac
  • 175gr potato
  • 1 red onion
  • 1 tsp sunflower oil
  • 1/2 tsp mixed herbs
  • salt/pepper

Serves 1 as part of the Budget Challenge

Recipe:

Peel the butternut squash and celeriac but only wash the potato, leave the skin on. Cut the butternut squash, celeriac and potato into 2cm cubes.
Cut the top off the onion and cut the base off, but only a very small bit, keeping the onion layers together. Peel off any dried outer layers. Cut the onion in half from top to base. Then cut each half – following the same direction – into 3-4 wedges, which leaves you with wedges of onion with the bases connected.

Toss the botternut squash, celeriac, potato and onion with the oil and herbs and season to taste with salt and pepper.

Bake for 30 minutes on 190°C. Toss and bake for 10-15 minutes more, until the vegetables are soft on the inside but crisp on the outside.

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