Roasted Winter Roots with Rosemary
Clever Sainsbury’s has introduced this ready-to-go pack of carrots and parsnips, complete with a sprig of rosemary and some olive oil – so all we have to do is add onion and potatoes and the Christmas lunch vegetable question is resolved.
|1 large onion|
|2 large Desirée potatoes, washed|
|1 x 600 g pack Sainsbury’s roasting carrots and parsnips|
|2 extra sprigs of fresh rosemary|
|1 tablespoon olive oil|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
All you do is peel the onion and, leaving the root intact, cut it into quarters and then into eighths. Then cut the potatoes into wedges. Now, in a bowl, mix all the vegetables together with the oil from the pack, plus the other tablespoon. Next, chop all the rosemary and add this to the vegetables, along with plenty of salt and freshly milled black pepper. Then tip the vegetables on to the hot baking tray and roast on a high shelf in the oven for 35–40 minutes, or until they are cooked through.
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