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Basic roasted vegetables

Basic roasted vegetables recipe

basic roasted vegetables
Serves

Serves

Time

Time

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Ingredients
    • 500 g diced butternut
    • 4 parsnips, peeled and quartered lengthways
    • 1 red onion, peeled and cut into quarters
    • 100 ml (92 g) Clover Mooi River Butter, melted
    • 1 red pepper, seeded and cut into bite-size pieces
    • 1 green pepper, seeded and cut into bite-size pieces
    • 125 g brown mushrooms, sliced
    • 250 g Rosa tomatoes
    • salt and freshly ground black pepper to taste
    • 10 ml fresh rosemary, chopped or
    • 5 ml dried rosemary
Method

    Place the butternut, parsnips and onion in an oven roasting pan.

    Drizzle the butter over and roast for 30 - 35 minutes or until tender.

    Meanwhile, prepare the remaining ingredients.

    Add to the butternut in the last 20 minutes of cooking time.

    Roast until peppers are tender and skins of tomatoes start to wrinkle.

    Remove from oven and serve warm as a side dish.