Oven Roasted Winter Vegetables

Number of Portions


- 550 grams parsnips, peeled and chopped
- 550 grams carrots, peeled and chopped
- 550 grams swede, peeled and chopped
- 200 grams onion, cut into chunks
- 60 ml olive oil
- 30 ml
- 1 tbsp Rosemary
- Sea Salt to taste
- Black Peppercorns , freshly ground - To taste


Pre-heat oven to 220ºC, 425ºF, Gas Mark 7.

Parboil the parsnips, carrots and swede for 5 minutes. Drain and return to the saucepan.

Add the onion and stir in the oil, Schwartz Chopped Garlic in Oil and Schwartz Rosemary. Transfer to a roasting tin and spread the vegetables into a single layer. Cook for 40 minutes, or until tender.

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