Seasonal roast veg couldn’t be any easier – just peel and roast – perfect alongside your Christmas roast or Sunday lunch
Prep:15 mins
Serves 6
4 tbsp olive or vegetable oil6 medium carrots, ends trimmed6 small parsnips, ends trimmed4 small onions1 small swede, cut into thick wedgeslarge knob of butter, to serve
STEP 1Heat 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.STEP 2Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
