Serves:

6

Description:

Easy to prepare and your oven does the work. Other vegetables such as beetroot, sweet potato or swede can be added.

Ingredients:

• 4 tablespoons olive oil
• 3 parsnips, peeled, cut into chunks
• 3 carrots, peeled, cut into chunks
• 10 cherry tomatoes
• 1/2 bulb garlic, unpeeled, halved crosswise
• 2 medium sized onions, peeled, quartered
• 10 large chunks pumpkin with skin on
• 5 medium sized potatoes, unpeeled, cut into chunks
• Salt and pepper
• 1 cup pre-soaked (or canned) cannellini beans
• 1 tablespoon EACH honey and balsamic vinegar
• 2 tablespoons chopped parsley

Method:

1. Preheat oven to very hot.
2. Heat oil in an ovenproof dish and when hot add vegetables. Toss well and sprinkle with salt and pepper. Roast for about 20 minutes or until tender crisp. Add beans. Combine honey and balsamic and drizzle over. Roast a further 5 minutes. Serve sprinkled with parsley.

Recipe by: Kate McGhie

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