Roast Root Vegetables

Serves 4
Preparation time 10 minutes
Cooking time 30-40 minutes
Pre-heat oven at 180oc

Ingredients:

2 carrots peeled and sliced on a angle

1/2 parsnips peeled and sliced on a angle

2/3 cooked beetroot cut into wedges same size as the other vegetables

I onion cut in to wedges

2 tablespoons sunflower oil

1 teaspoon ground coriander

Salt and black pepper

1 tablespoon of chopped parsley and knob of butter to serve

Method:
Toss all ingredients together
Place on a roasting tray
Cook for 30 minutes
I don't like the vegetables too well done so cook to your preference after this time.
Toss in the parsley and butter to serve

These go very well with a warm goats cheese salad served with crushed hazelnuts and French dressing.

Roast Chicken or Duck