Oven Roasted Root Vegetables
Serving: 6
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Directions
- Preheat oven to 220°C. Chop the vegetables into small, similar sized pieces. Leave the skin on all vegetables except the butternut; make sure to scrub all vegetables thoroughly to remove any dirt.
- Toss vegetables and potatoes with oil, salt, pepper and roast until tender – approximately 35-45 minutes.
- In a pan, over the stove, dry fry the pecans before roughly chopping.
- Whisk vinegar, lemon juice and mustard powder in a small bowl and once root vegetables are out of the oven, toss with the lemon sauce, nuts and fresh parsley before serving.
Ingredients
- 2 Medium Potatoes (360g), with skin
- 1 Medium Red Onion
- ½ Large Butternut
- 2 Medium Carrots
- 3 Small Beetroot
- ⅓ cup Olive Oil
- ½ tsp Himalayan Salt
- Ground Black Pepper, to taste
- 2 tsp Apple Cider Vinegar
- Juice of a Medium Lemon
- 1 tsp Mustard Powder
- ¼ cup Raw Pecans
- Handful of Fresh Parsley, chopped