Healthy Recipe – Roasted Winter Vegetables

RECIPE: The perfect roasted winter vegetables using sussed Rapeseed oil #SimonSaysChallenge

One of this week’s #SimonSaysChallenges is to make a dish using a vegetable you’ve never tried before so we thought it would be the perfect opportunity to share our recipe for the tastiest roasted vegetables.

Perfect with any roast dinner. Try it at your next Sunday lunch or Christmas dinner. Butternut squash, sweet potatoes and red onion are tossed in a herby rapeseed oil-balsamic vinegar dressing, then baked to perfection.

PREP Time: 15 MINS | Total time: 40 MINS | SERVES 12

Ingredients

• 1 small butternut squash, cubed
• 1 sweet potato, peeled and cubed
• 3 Maris piper potatoes, cubed
• 1 red onion, quartered
• 1/2 tablespoon chopped fresh thyme
• 1 tablespoons chopped fresh rosemary
• 2 tablespoons sussed Healthy Heart Rapeseed Oil
• 1 tablespoon sussed balsamic vinegar
• salt and freshly ground black pepper

Preparation

1. preheat oven to 240 C / Gas 9.
2. In a large bowl, combine the butternut squash, red peppers, sweet potato and Maris piper potatoes. Separate the red onion quarters into pieces and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, Healthy Heart Rapeseed Oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting tin.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.

Variation: This dish is very versatile – you can add in a variety of other root vegetables such as parsnips, turnips and carrots, as well as peppers (red and yellow work well).