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Roasted root vegetables using ROAST VEGETABLE SPICE BLEND

Yields4 Servings

 4 parsnips
 4 golden beetroots
 4 tbsp Roast Vegetable Spice Blend
 4 carrots
 2 fennels or turnips
 6 tbsp Pumora Rosemary Oil
 4 Yukon gold potatoes
 2 red onions
 3 tbsp Ravishing Rosemary
 Aged Baslamic dressing

The clocks will be changing back this month, the leaves are falling and we are moving towards winter and not that far from Christmas, so here’s a brilliant recipe for veggies, or to serve as a side with your mains. We use our Roast Vegetable Spice Blend – full of yummy ingredients incuding: thyme, basil, black pepper and sea salt. Thyme is packed with vitamin C which can get you back in good health and both thyme and basil offer good sources of vitamin A.
Extra super use of Roast Vegetable Spice Blend – open a tin of tuna, drain, add 2-3 tbsp Roast Vegetable and mayonnaise and mix through to make the best tuna filling ever!!!

How To:

Preheat oven to 200c. Peel and cut all vegetables in 1 ½” pieces. In a large bowl, combine all prepped vegetables. Add Pumora Rosemary olive oil (from Spice Way) with Roasted Vegetable Spice Blend and Ravishing Rosemary Cook Clever. Mix all together and then transfer onto a baking sheet with parchment paper. Arrange the vegetables evenly for even cooking.
Roast at the pre-heated oven to 200C, and then turn the oven down to 180c and roast for 35-40 mins. until vegetables are cooked through Immediately transfer into a heatproof serving dish to keep warm.
For the finishing touch, drizzle aged Balsamic vinegar over the roasted root vegetables to compliment the flavour and for a beautiful finishing touch.
Louise Enjoy!!!

Nutrition Facts

Servings 4