Roast Baby Vegetables

This is an easy but delicious way to roast vegetables. The beauty of baby root vegetables is not only are they sweet but their is no need to cut them for roasting. When choosing your vegetables choose ones of a similar size to allow even cooking otherwise add the small vegetables later in the roast.

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6-8 portions

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Prep: 5 minutes
Cook: 1hour

Ingredients

Vegetables

16 small new potatoes
16 baby parsnips
16 baby carrots
2 tbsp extra virgin olive oil
2 tbsp walnut oil
1 tsp dried mixed herbs
maldon salt

Method

Roast Vegetables: Preheat an oven to 200°C. Wash and trim the vegetable, and place in a roasting tray. Toss the vegetables with the maldon salt, dried mixed herbs, olive oil and walnut oil so that they are well coated.
To Cook: Place the vegetables in a preheated oven at 200°C and leave to cook for 30 minutes. Turn the vegetables and cook for a further 30 minutes. The vegetables should be tender and golden brown. If they are not ready return them to the oven and leave them to cook for a further 10-20 minutes until ready. Serve hot.