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
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).