Sunday Roasted Root Vegetables

Servings

6

Prep Time

10 minutes

Cook Time

35 minutes

Caramelized at the edges and deeply savoury, these flexible roasted vegetables make the most of whatever roots are in season.

Ingredients

  • 2 tbsp Organic Sunday Roast
  • 2 lb mixed root vegetables, such as carrots, parsnips, sweet potatoes and potatoes, cut into equal-sized pieces
  • 2 tbsp olive oil

Directions

  1. Preheat oven to 425°F.

  2. Toss vegetables with olive oil and Organic Sunday Roast until evenly coated.

  3. Spread in a single layer on a large baking sheet.

  4. Roast for 30–35 minutes, tossing halfway through, until tender and deeply golden.