- 4 tbsp olive or vegetable oil
- 6 medium carrots, ends trimmed
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 small parsnips, ends trimmed
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 4 small onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small swede, cut into thick wedges
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- large knob of butter, to serve
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.