Quick & Easy

Roasted root vegetables

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.
ROASTED ROOT  VEGETABLES
4
1H

Ingredients

Method

1.Preheat oven to 220°C/425°F.
2.Heat oil in large flameproof baking dish; cook carrot, parsnip, potato and onion, stirring over heat, until browned lightly. Remove from heat; stir in garlic, rosemary, honey and mustard. Season.
3.Roast vegetables, in oven, uncovered, about 25 minutes or until vegetables are tender. Serve drizzled with lemon juice.

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